Stuffat tal-Qarnit (Octopus Stew)

Cut octopus in bite-size pieces (tell fishmonger to clean)

Slightly cook onion and garlic in oli

Add octopus and other ingredients

Cook for about an hour or until octopus is tender

Note: this may be served hot over spaghetti or it may be cooked as a main course by adding 500g of peeled and quartered potatoes at the beginning of the cooking time.