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Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette Recipe - Cooking Index

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Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette

The original recipe title as listed is "Barbecued Baby Octopus With Giant Lima Beans In A Spicy Red Wine And Black Olive Vinaigrette".

Type: Fish
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozBaby octopus - (16 to 24 size) - boiled for 3/4 hour
  With a cork
1 1/2 cups 240g / 8.5ozCooked giant lima beans
1   Garlic clove - thinly sliced
2   Scallions - thinly sliced
1 teaspoon 5mlFresh thyme leaves
4 tablespoons 60mlExtra-virgin olive oil - plus
1/4 cup 59mlExtra-virgin olive oil
2   Shallots - peeled, minced
1/4 cup 59mlTapenade (Black Olive Paste) - (see recipe)
4 tablespoons 60mlRed wine vinegar
1/2 teaspoon 2.5mlCrushed red pepper flakes
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Chives - snipped 3" long

Recipe Instructions

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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5641) - from the TV FOOD NETWORK

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