Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette Recipe - Cooking Index
Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette Recipe - Cooking Index
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| 2 lbs | Baby octopus - (16 to 24 size) - boiled for 3/4 hour | |
| With a cork | ||
| 1 1/2 cups | Cooked giant lima beans | |
| 1 | Garlic clove - thinly sliced | |
| 2 | Scallions - thinly sliced | |
| 1 teaspoon | Fresh thyme leaves | |
| 4 tablespoons | Extra-virgin olive oil - plus | |
| 1/4 cup | Extra-virgin olive oil | |
| 2 | Shallots - peeled, minced | |
| 1/4 cup | Tapenade (Black Olive Paste) - (see recipe) | |
| 4 tablespoons | Red wine vinegar | |
| 1/2 teaspoon | Crushed red pepper flakes | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 x | Chives - snipped 3" long |
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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