Magna Carta recipes

The Ocean 8

Category: Cold appetizer

Preparation time: 60 minutes & execution time: 10 minutes

Ingredients for 4 people:

  1. 1 octopus (2-3kg)
  2. 400 ml Seafood sauce
  3. 25 gr. Spicemix de mondo Ras el hanout
  4. 20 gr. Crispy grains and seeds mix
  5. 8 gr. Oyster pepper
  6. 180 ml. Thyme-balsamic sauce
  7. 30 gr. Balsamico di Modena pearls
  8. 2 bay leaves
  9. 5 grains allspice 
  10. 5 gr. Agar-agar
  11. Salt, Olive oil 


  1. Separate the tentacles from the octopus and place them in a wide pot, add 90 ml of Thyme-Balsamic sauce, the bay leaves, a little olive oil and the allspice grains. Finally, add 100ml of water and cover the pot. Cook over medium-low heat for about 1 hour.
  2. In a small saucepan, place the remaining 90 ml of Thyme-Balsamic sauce. Cook it over low heat until it is reduced by its half quantity, so that you can use it to glaze the octopus tentacles.
  3. When the octopus is ready, remove it from the pot and wait for it to cool down a bit.
  4. Wrap each tentacle separately in plastic wrap so that it keeps its shape.
  5. Once the tentacles are completely cool, remove the plastic wrap and glaze them with the sauce you made and season with oyster pepper.
  6. Then cut each tentacle into 3-4 cm slices.
  7. Then, in a saucepan, place the seafood sauce and the spice mix del mondo ras el hanout and reach the mixture at a boiling level. Add the agar-agar and beat with a hand blender.
  8. Use a fine sieve for the mixture and let the mixture cool and firm up in the refrigerator.
  9. Then cut it into pieces and beat it in a mixer until it becomes a smooth gel.
  10. Place the octopus slices on the plates, add the gel from the seafood sauce with a squeezer, add the pearls and the crispy grains and seeds mix, some oyster pepper and serve.

Special credits to CONCEPT company for their equipment contribution.

Αυτή η εικόνα δεν έχει ιδιότητα alt. Το όνομα του αρχείου είναι Logo_Concept-1.png