Barbecued Baby Octopus with Giant Lima Beans in Vinaigrette
|
Ingredients
| 2 lbs. | 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. | extra-virgin olive oil | | 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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.
Similar Recipes
grilled octopus