Magna Carta recipes

Octopus balls with mayonnaise “Fish roe” & BBQ sauce

Category: Main dish

Ingredients for 4 portions:

  1. 90 gr. spicemix del mondo takoyaki
  2. 25 gr. season pepper seaweed lemon
  3. 80 gr. onion sofritto
  4. 15 gr Lemon grass
  5. 50 gr Mace whole
  6. 200 gr stewed&chopped octopus
  7. 150 gr flour
  8. 2 eggs
  9. Water ( the amount that is needed)
  10. 100 gr handmade mayonnaise
  11. 15 gr. powdery tuna bottargo
  12. 20 gr vinegar of exotic fruits
  13. 100 gr Bareque Smoked sauce
  14. Sunflower oil for the frying

Preparation Time: 60 minutes preparation + 10 minutes instructions


  1. Put in a big bowl, the spicemix takoyaki, the onion sofritto, the lemon grass, the mace whole, the octopus, the flour and the eggs. Stir them, while adding water, until you create a mixture like gruel.
  2. Let the mixture in the fridge for 1 hour to stiffen, so that you can create balls.
  3. Once you remove it from the fridge, form the balls and fry them in hot olive oil until they get a nice colour and become crispy.
  4. Put them in a absorbent paper and then serve them by dusting with the season pepper seaweed lemon.
  5. For the mayonnaise “Fish roe”
    1. Add the mayonnaise, the powdery tuna bottargo, the vinegar of exotic fruits in a bowl and stir them.

Special credits to the CONCEPT  company for their kind contribution

of the equipment.