Stuffat tal-Qarnit Maltese char-grilled octopus • CHEFIN Inc.

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