Octopus is a very popular ingredient with the Maltese people, not surprising as they are surrounded by the bounty of the Mediterranean. This stew is a great example of Maltese cooking; it’s fragrant and full of vegetables. Author and chef Karmen Tedesco recommends freezing fresh octopus for 24 to 48 hours before using it, to soften the flesh and reduce the cooking time.
Octopus is a very popular ingredient with the Maltese people, not surprising as they are surrounded by the bounty of the Mediterranean. This stew is a great example of Maltese cooking; it’s fragrant and full of vegetables. Author and chef Karmen Tedesco recommends freezing fresh octopus for 24 to 48 hours before using it, to soften the flesh and reduce the cooking time.