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Categories:
baby octopus giant lima beans clove garlic scallions thyme extra-virgin olive oil extra-virgin olive oil shallots Tapenade red wine vinegar red pepper salt freshly ground black pepper chives
Viewed: 34 - Published at: 9 years agoIngredients
- 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. 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
Method
- 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.
