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  • Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette

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    Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb Baby octopus - (16 to 24 size) boiled for 3/4 hour with a cork
    • 1 1/2 c. Cooked giant lima beans
    • 1 x Garlic clove thinly sliced
    • 2 x Scallions thinly sliced
    • 1 tsp Fresh thyme leaves
    • 4 Tbsp. Extra-virgin extra virgin olive oil plus
    • 1/4 c. Extra-virgin extra virgin olive oil
    • 2 x Shallots peeled, chopped
    • 1/4 c. Tapenade (Black Olive Paste) see * Note
    • 4 Tbsp. Red wine vinegar
    • 1/2 tsp Crushed red pepper flakes Salt to taste Freshly-grnd black pepper to taste
    • 1 bn Chives snipped 3" long

    Directions

    1. Preheat grill or possibly barbecue.
    2. In a mixing bowl, stir together limas, garlic, scallions, thyme 4 Tbsp. extra-virgin extra virgin olive oil. Season with salt and pepper and set aside.
    3. In a blender, mix shallots, Tapenade, red wine vinegar and crushed red pepper flakes till smooth. Drizzle in remaining 1/4 c. extra-virgin extra virgin olive oil till smooth and creamy. Remove and set aside.
    4. Lightly oil and season octopus and arrange on grill. Cook till crispy (about 4 min 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.
    5. This recipe yields 4 antipasto servings.
    6. Comments: The original recipe title as listed is "Barbecued Baby Octopus With Giant Lima Beans In A Spicy Red Wine And Black Olive Vinaigrette".

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