We Cook! Mill’s Tavern Mediterranean Braised Octopus Salad – Edward Bolus

by Executive Chef Edward Bolus, Mill’s Tavern

Mediterranean Braised Baby Octopus Salad

This Mediterranean Braised Baby Octopus Salad from Mill’s Tavern combines tender, herb-infused octopus with a medley of diced cucumber, tomatoes, and fresh herbs, all marinated in a vibrant citrus dressing for a delightful, zesty dish!

Servings:

6-8 people

Cooking Time:

Prep Time: 30 minutes

Cooking Time: 90 minutes

Total Time: Approximately 2 hours

Ingredients:

• 1 lb. frozen baby octopus (large or regular octopus can be used as a substitute)
• 1 cup cucumber, medium dice
• 1 pint Roma tomatoes, medium dice
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 4 sprigs fresh oregano
• 1/4 bunch fresh parsley (about 5 sprigs)
• 4 cloves garlic, chopped
• 1 shallot, chopped
• 3 lemons (zest and juice)
• 1 lime (zest and juice)
• 1/2 cup extra virgin olive oil
• 1-pint white wine (Sauvignon Blanc, Pinot Grigio or other dry white wine)
• 1 jalapeño, diced very small (optional)
• 1 tablespoon Old Bay seasoning
• 1 cup kosher salt
• Black pepper, for seasoning
• Kosher salt for seasoning
• Fresh lettuce, for plating
• Green olives, diced (optional garnish)

Directions:

1. Defrost the baby (or large/regular) octopus.
   1. Refrigerator Method: Place the frozen octopus in a bowl or on a plate and let it thaw in the refrigerator. Small octopus might take about 24 hours, while larger ones may take up to 48 hours to completely thaw.
   2. Cold Water Method: Submerge the sealed octopus in a bowl or sink filled with cold water. Change the water every 30 minutes. This method can thaw smaller octopuses in about 1-2 hours, while larger ones might take longer, potentially up to 4-6 hours.
2. In a large pot, bring 1/2 gallon of water to a boil. Add 1 cup of kosher salt, 1 tablespoon of Old Bay seasoning, and the juice of one lemon.
3. Blanch the octopus in the boiling water for one minute, then immediately remove to an ice bath to stop the cooking.
4. Clean all the herbs; chop and set aside, saving the stems.
5. Preheat the oven to 200°F (93°C). Place the herb stems in a small or medium-sized roasting pan with racks. Lay the blanched octopus on top of the herbs, pour white wine into the pan, and cover tightly with aluminum foil.
6. Bake the octopus in the oven for 90 minutes. Remove and allow it to cool.
   1. Cook the octopus until the thick part of a tentacle can be pierced with a paring knife easily, indicating it’s tender enough.
7. In a separate bowl, combine the diced cucumber, tomatoes, chopped herbs, chopped garlic, chopped shallot, lemon zest and juice, lime zest and juice, and optional diced jalapeño. Toss with olive oil.
8. Season the mixture with salt and pepper to taste and let it marinate for at least 30 minutes before serving.
9. Serve the octopus and tomato-cucumber mix on a bed of lettuce. You may also incorporate diced green olives or add them at the end as a garnish. 

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.