Magna Carta recipes


Category: Main course

Preparation time: 90 minutes & execution time: 15 minutes

Ingredients for 2 portions:

  1. 400 gr. Octopus
  2. 300 gr. Fedelini
  3. 80 gr. Bisque
  4. 160 gr. Seafood sauce (red)
  5. 20 gr. Marine gomasio
  6. 100 gr. Sauteed whole artichokes
  7. 50 gr. Nduja
  8. 20 gr. Crispy chickpeas
  9. 120 gr. Spice oil cumin-oregano
  10. 20 gr. Spicemix del mondo Flamenco (Mediterranean, Spain)


  1. For the octopus:
    1. Marine the octopus with the cumin-oregano spice oil and the spicemix del mondo flamenco and then place it in a pot.
    2. Add 1 glass of water and leave it at a low temperature to be cooked  for about 1 hour and 30 minutes with the lid covered.
  2. For the fedelini:
    1. Place the paella dish on the hot plate and fry the fedelini along with the nduja for a while.
    2. Then, add the bisque and the seafood sauce and mix them.
    3. Then we add hot water in batches, constantly testing to check the boiling of the pasta.
    4. Once the fedelini is 3-4 minutes before its final boiling, place the cooked octopus, artichokes and a little fresh olive oil on it and place the dish in the oven, at 200 degrees, for 8-10 minutes so that it the fedelini acquires a thin crust.
  3. Finally, we serve with the crispy chickpeas and the marine gomasio.

Special credits to CONCEPT company for their equipment contribution.

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