Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette

Recipe Ingredients

2 lbs	908g / 32oz	Baby octopus - (16 to 24 size) - boiled for 3/4 hour
		With a cork
1 1/2 cups	240g / 8.5oz	Cooked giant lima beans
1		Garlic clove - thinly sliced
2		Scallions - thinly sliced
1 teaspoon	5ml	Fresh thyme leaves
4 tablespoons	60ml	Extra-virgin olive oil - plus
1/4 cup	59ml	Extra-virgin olive oil
2		Shallots - peeled, minced
1/4 cup	59ml	Tapenade (Black Olive Paste) - (see recipe)
4 tablespoons	60ml	Red wine vinegar
1/2 teaspoon	2.5ml	Crushed 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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