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Stuffat Tal-Qarnit (Octopus Stew)


1 1/2 lb Octopus
2 tablespoon Oil
3 Onions; chopped
1/2 lb Peas
3 Garlic cloves; crushed
2 tablespoon Tomato paste
1 Carrot; grated
8 Black olives
A pinch of basil
A pinch of oregano
A pinch of mint
1 c Red wine
ds Worcestershire sauce
Pepper; to taste

Cut octopus into bite-size pieces.
Slightly cook onion and garlic in oil in a pot.
Add octopus and the other ingredients.
Cook for about an hour over medium heat or until octopus is tender.

NOTE:
This stew may be served hot over spaghetti or it may be cooked as a main course by adding 1 lb of peeled and quartered potatoes at the beginning of cooking time.

Makes 4 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.