Stuffat tal-Qarnit Maltese char-grilled octopus

Recipes author Patrick Dugo
  • Prep. time 45 min
  • Cook time 25 min
  • # Ingredients 24
  • Serves 4
  • Difficulty Medium

Stuffat tal-Qarnit

Slow-Braised Octopus with Spiced Oil, Charred Citrus & Tomato Chutney

Summary

Stuffat tal-Qarnit is Malta’s humble octopus stew, but in this elevated interpretation, the cephalopod is slow-braised in aromatic oil, gently infused with spices and garlic, then finished over a grill to bring a smoky, caramelised contrast to its buttery texture.

This dish fuses traditional Mediterranean ingredients with refined modern plating. The base of confit garlic and spice-perfumed oil does double duty — preserving the octopus while building an incredible depth of flavor that extends into the final plating. Paired with a jammy red wine and tomato chutney, and optionally served with charred lemon, puréed chickpeas or potatoes, and herb oil — this version is equally at home in a fine dining restaurant or a coastal Maltese kitchen.

It’s a dish of patience and payoff — an ode to texture, time, and taste.

Nutrition per serving

Ingredients

  • For the Red Wine & Tomato Chutney
  • 1 pound ripe fresh tomatoes (roughly chopped)
  • 1 standard thin chopped tomatoes
  • 2 medium red onions (finely diced)
  • 3 cloves garlic (minced)
  • 8.5fl oz red wine
  • 5fl oz red wine vinegar
  • 1 cup brown sugar (adjust to taste)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon chilli flakes
  • 1 teaspoon mustard seeds
  • Sprig of rosemary or thyme
  • For the Octopus Confit
  • 1 large octopus, cleaned (approx. 2.5-4lb), tentacles and head separated
  • 1 tbsp caraway seeds
  • 1 tbsp fennel seeds
  • 1 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 1 tsp black peppercorns
  • 4 garlic cloves, lightly crushed
  • 2 tbsp sherry vinegar
  • Olive oil, enough to fully submerge the octopus

Instructions

  1. Step 1

    Method
    1. Confit the Octopus

    Preheat oven to 210°C (410°F).

    In a deep ovenproof dish, scatter spices, garlic, and sherry vinegar. Place the octopus over the aromatics.

    Cover with oil until fully submerged, then seal tightly with foil.

    Bake for 1 hour and 10 minutes, or until octopus is fork-tender.

    Let the octopus cool in the oil, then portion into 100g servings, reserving oil and garlic for later use.

  2. Step 2

    2. Grill the Octopus (for service)

    Remove the confit octopus and pat lightly dry.

    Preheat a grill or pan over high heat.

    Char the octopus for 1–2 minutes per side until crisped and golden.

    Drizzle lightly with reserved confit oil and garnish with confit garlic if desired.

  3. Step 3

    3. Prepare the Red Wine & Tomato Chutney

    In a large pot, sauté onion and garlic in olive oil until soft.

    Add fresh and canned tomatoes, stir and cook for 5–10 minutes.

    Deglaze with red wine and vinegar. Add brown sugar, salt, pepper, and any optional spices/herbs.

    Simmer on low, uncovered, for 45–60 minutes until thickened and jammy.

    Taste, adjust sweetness or acidity, and jar once cooled. Keeps refrigerated for up to 3 weeks.

  4. Step 4

    To Serve

    Plate the grilled octopus over a smear of potato or chickpea purée, spoon over some red wine chutney, and finish with:

    A drizzle of herb oil (parsley, basil, or coriander)

    Charred lemon wedges

    A final flick of Maldon salt or smoked paprika, if desired

  5. Step 5

    Chef’s Notes & Pairings

    The confit oil makes a stunning marinade for prawns or white fish — don’t discard it.

    A full-bodied red wine with soft tannins (think Grenache or Syrah) makes a sublime pairing.

    To impress, serve with roasted baby fennel and crusty bread rubbed with raw garlic.