Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette

By á-174942

Ingredients

• 2 pounds baby octopus - (16 to 24 size) boiled for 3/4 hour
• with a cork
• 1 1/2 cups cooked giant lima beans
• 1 garlic clove thinly sliced
• 2 scallions thinly sliced
• 1 teaspoon fresh thyme leaves
• 4 tablespoons extra-virgin olive oil plus
• 1/4 cup extra-virgin olive oil
• 2 shallots peeled, minced
• 1/4 cup Tapenade (Black Olive Paste) (see recipe)
• 4 tablespoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• Salt to taste
• Freshly-ground black pepper to taste
• 1 bunch chives snipped 3" long

Details

Servings 4

Preparation

Step 1

Preheat grill or barbecue.

In a mixing bowl, stir together limas, garlic, scallions, thyme 4 tablespoons extra-virgin olive oil. Season with salt and pepper and set aside.

In a blender, mix shallots, Tapenade, red wine vinegar and crushed red pepper flakes until smooth. Drizzle in remaining 1/4 cup extra-virgin olive oil until smooth and creamy. Remove and set aside.

Lightly oil and season octopus and arrange on grill. Cook until crispy (about 4 minutes per side). Arrange limas in center of large serving plate. Remove octopus from grill and arrange on and around beans. Drizzle platter with black olive vinaigrette. Sprinkle with chives and serve.

This recipe yields 4 antipasto servings.