Stuffat tal-Qarnita

Octopus is a popular dish in Maltese cuisine, and it can be prepared in a variety of ways. Octopus stew, or Stuffat tal-Qarnita as it is called among locals, is one of Malta's most popular meals. First, the fresh octopus is washed and cooked for several minutes in seething, salted water. It's removed and sliced into pieces once it's cooked. The octopus is then cooked gently in a broth made with onions, garlic cloves, kunserva (sweet tomato paste), olive oil, chopped tomatoes, parsley, and lemon and orange zest.

It's best to freeze the octopus for a few days before making the stew for a better texture. Traditional Maltese bread is served beside a steaming bowl of Stuffat tal-Qarnita. The scent is enticing. Spaghetti biz-Zalza tal-Qarnit (spaghetti with octopus sauce) is another famous Maltese dish that may be made with the same salsa used for the octopus stew.