We Cook! Mill’s Tavern’s Octopus Carpaccio with Sea Bean Salad, Urfa Pepper and Focaccia

Octopus Carpaccio with Blanched Sea Bean Salad, Urfa Pepper & Focaccia
(Serves 2):

This elegant seafood dish layers paper-thin slices of tender octopus with a bright, briny sea bean and tomato salad. A sprinkle of smoky Urfa pepper and a side of toasted focaccia brings texture and warmth, making it an ideal appetizer or light summer entrée.

Where to Source:

Look for pre-cleaned octopus tentacles at a specialty fish market or Mediterranean grocery. Sea beans—also  known as samphire or salicornia—can often be found at gourmet stores or farmers markets in warmer months. Urfa pepper, a dried Turkish chili with mild heat and a smoky, raisin-like depth, is available online or at spice shops.

Prep Time: 25 minutes
Cook Time: 1 hour (plus freezing)
Total Time: ~1.5–2 hours, including freezing time

INGREDIENTS:

For the Octopus Carpaccio:

• ~1.25 lbs. octopus tentacles
• 1 bay leaf
• ½ lemon
• 2 garlic cloves
• Salt, to taste

For the Sea Bean Salad:

• ½ cup sea beans
• ¼ cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1½ tsp lemon juice
• 1½ tsp chopped parsley

To Finish:

• ½ tsp Urfa pepper
• 2 slices of focaccia bread

INSTRUCTIONS:

Cook the Octopus:

• In a pot, combine octopus, bay leaf, lemon, garlic, and salt.
• Cover with water and bring to a simmer.
• Cook gently for 45–60 minutes, until fork-tender.
• Let cool slightly, then wrap the tentacles tightly in plastic wrap to form a log.
• Freeze for at least 1 hour, or until firm enough to slice very thinly.

Prepare the Sea Bean Salad:

• Bring a small pot of water to a boil.
• Blanch sea beans for 30 seconds, then transfer to an ice bath.
• Drain and pat dry.
• In a bowl, combine sea beans, cherry tomatoes, olive oil, lemon juice, and parsley.
• Toss gently and season to taste.

Assemble the Dish:

• Using a very sharp knife or slicer, cut frozen octopus into thin rounds.
• Arrange slices on chilled plates in a circular pattern.
• Spoon the sea bean salad over or beside the carpaccio.
• Sprinkle with Urfa pepper for a smoky finish.
• Toast focaccia slices and serve on the side.

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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.