Barbecued Baby Octopus with Giant Lima Beans in Vinaigrette

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

2 lb. baby octopus, boiled for 3/4 hour with a cork
1-1/2 cup giant lima beans, cooked
1 clove garlic, thinly sliced
2 scallions, thinly sliced
1 tsp. fresh thyme leaves
4 tbsp. plus 1/4 cup extra-virgin olive oil
2 shallots, peeled, minced
1/4 cup Tapenade (black olive paste; see recipe elsewhere)
4 tbsp. red wine vinegar
1/2 tsp. crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
1 bunch chives, snipped 3 inches long

INSTRUCTIONS

Preheat grill or barbecue. In a mixing bowl, stir together limas, garlic, scallions, thyme, and 4 tbsp. 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, approximately 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.

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Tagged: italian, octopus add tags

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