Go Back

Qarnit bit-Tewm - Octopus with Garlic

Tender octopus with garlic, parsley and plenty of olive oil! A perfect appetizer on its own, or for dinner!
Prep Time30 minutes
Cook Time1 hour
Course: Appetizer, dinner, lunch
Cuisine: European, Maltese, Mediterranean
Keyword: Octopus, Qarnit, tewm
Servings: 6


  • 1 kg octopus
  • 6 garlic cloves minced
  • juice of half a lemon
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil
  • a bunch of parsley chopped
  • 1/2 tsp chili flakes optional
  • 2 bay leaves
  • 1 tbsp peppercorns
  • salt and pepper to taste


  • In a large heavy bottomed pot, add a table spoon of olive oil, bay leaves and peppercorn. Place it on medium heat.
  • Immediately, add the octopus to the pot and cover. Let it cook for about 45 minutes or an hour, or until you can pierce it easily with a fork.
  • When ready drain the octopus and let it cool for a few minutes. Reserve some of the water released from the octopus.
  • In a small bowl combine together the olive oil, red wine vinegar, minced garlic, chopped parsley, chili flakes and lemon juice. Set aside.
  • Chop the octopus tentacles into small pieces of about 3 cm in size and place into a large bowl.
  • Mix the octopus with the prepared mixture and add about a tablespoon of the juices which the octopus released while cooking.
  • Season with salt and pepper to taste. Sprinkle some extra parsley on top.
  • Serve immediately or cold. It can stay in the fridge in an air tight container for about 2 days.