Octopus Stew | Stuffat tal-qarnit

Thermomix® time: 65 min
Total time: 80 min

Ingredients octopus-stew

  • 600-800 g octopus, washed and clean
  • 200 g water
  • 1 onion, unpeeled
  • 3 onions
  • 50 g olive oil
  • 250 g red wine
  • 3 tomatoes cut into quarters
  • 80 g tomato pulp (concentrated)
  • Salt and black pepper to taste
  • 10 olives
  • 10 capers
  • 6 mint leaves
  • 15 g parsley

 

Preparation

  1. Place octopus, water and unpeeled onion into mixing bowl and cook 40 min/ 100ºC/ reverse position/ speed spoon.
  2. Drain the water and cut octopus in slices of 5 cm. Set aside.
  3. Chop onions with the oil 7 sec/ speed 5, then sauté 5 min/ Varoma/ reverse position/ speed spoon.
  4. Add octopus and set 3 min/ 100ºC/ reverse position/ speed 1.5.
  5. Add wine, tomatoes, tomato pulp, salt and pepper and cook 10 min/ 100ºC/ reverse position/ speed 1.5.
  6. Finally add olives, capers, mint leaves and parsley and cook more 7 min/ 100ºC/ reverse position/ speed 1. Serve with pastas or steamed potatoes.

 

Stew ħut u Frott tal-baħar | Seafood Stew

Ingredients Seafood stew

  • 2 large onions
  • 2 garlic cloves
  • 10 g parsley
  • 60 g olive oil
  • 3 tomatoes, cut into quarters
  • 4 medium potatoes, cut into quarters
  • 1 kg seasoned mixed fish, shrimps and mussels
  • 200 g white wine
  • 200 g water
  • ½ tsp aniseeds
  • Salt and pepper to taste

Preparation

  1. Place onions, garlic cloves, parsley and olive oil into mixing bowl and chop 5 sec/ speed 4.
  2. Cook 5 min/ Varoma/ speed 1.
  3. Add tomatoes and potatoes in the simmering basket and set aside.
  4. Soak a sheet of baking paper, large enough to cover the Varoma tray, and place fish and seafood. Set aside.
  5. Add wine, water and spices into mixing bowl.
  6. Insert the simmering basket, place Varoma into position, and cook 20 min/ Varoma/ speed 2.
  7. Serve in deep plate, first placing in the bottom ftira bread, then the potatoes and tomatoes, fish and seafood, and finally pour the sauce.

 

Stuffat tal-fenek | Maltese Rabbit Stew

Ingredients Maltese rabbit stew

  • 500 g red wine
  • 8 garlic cloves
  • Salt and pepper to taste
  • 1 rabbit cut in 8 pieces
  • 50 g olive oil
  • 500 g tomato purée concentrate
  • 5 g sugar
  • 3 bay leaves
  • 2 medium carrots, chopped into bite sized pieces
  • 3 potatoes, cut into bite sized chunks and parboiled
  • 200 g peas
  • 1000 g spaghetti, angel hair or pasta
  • Crusty Maltese bread

 

Marinade preparation

  1. Place the wine, the garlic, salt and pepper in the mixing bowl and chop 5 seg/ speed 7.
  2. Place the rabbit in a large bowl and cover it with the marinade. Add a cut bay leave and keep in the refrigerator for 24 hours.

Stew preparation

  1. Place the olive oil in the mixing bowl for 2 min/ 100ºC/ speed 1.
  2. Add the rabbit and sauté 10 min/ 120ºC/ reverse position / speed spoon. Remove the rabbit and set aside.
  3. Place the tomato purée and the sugar into mixing bowl and cook 8 min/ 100ºC/ reverse position/ speed spoon.
  4. Add rabbit, bay leaves, salt and wine from the marinade and cook 20 Min /100º/Reverse/ speed spoon.
  5. Check seasoning, add vegetables and cook 10 min/ 100ºC/ reverse position/ speed spoon.
  6. Serve with spaghetti, a green salad and some crusty Maltese bread on top.