Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette Recipe
Servings: 4
Ingredients
- 2 lb Baby octopus - (16 to 24 size) boiled for 3/4 hour with a cork
- 1 1/2 c. Cooked giant lima beans
- 1 x Garlic clove thinly sliced
- 2 x Scallions thinly sliced
- 1 tsp Fresh thyme leaves
- 4 Tbsp. Extra-virgin extra virgin olive oil plus
- 1/4 c. Extra-virgin extra virgin olive oil
- 2 x Shallots peeled, chopped
- 1/4 c. Tapenade (Black Olive Paste) see * Note
- 4 Tbsp. Red wine vinegar
- 1/2 tsp Crushed red pepper flakes Salt to taste Freshly-grnd black pepper to taste
- 1 bn Chives snipped 3" long
Directions
- Preheat grill or possibly barbecue.
- In a mixing bowl, stir together limas, garlic, scallions, thyme 4 Tbsp. extra-virgin 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 till smooth. Drizzle in remaining 1/4 c. extra-virgin extra virgin olive oil till smooth and creamy. Remove and set aside.
- Lightly oil and season octopus and arrange on grill. Cook till crispy (about 4 min 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.
- Comments: The original recipe title as listed is "Barbecued Baby Octopus With Giant Lima Beans In A Spicy Red Wine And Black Olive Vinaigrette".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 4 servings | |
| Calories 598 | |
| Calories from Fat 259 | 43% |
| Total Fat 29.3g | 37% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 15mg | 1% |
| Potassium 1189mg | 34% |
| Total Carbs 43.31g | 12% |
| Dietary Fiber 13.0g | 43% |
| Sugars 5.92g | 4% |
| Protein 42.46g | 68% |
