Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 2 scallions -- thinly sliced
- 1/4 cup extra-virgin olive oil
- 4 tablespoons red wine vinegar
- 1 teaspoon fresh thyme leaves
- 1 garlic clove -- thinly sliced
- 4 tablespoons extra-virgin olive oil -- plus
- salt -- to taste freshly-ground black pepper -- to taste
- Vinaigrette
- 1/2 teaspoon crushed red pepper flakes
- 1 bunch chives -- snipped 3" long
- 1 1/2 cups cooked giant lima beans
- 2 shallots -- peeled, minced
- 1/4 cup tapenade -- (black olive paste), -- see * note
- 2 pounds baby octopus - -- (16 to 24 size), -- boiled for 3/4 hour with a cork
Contains
MolluscsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- * Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection.
- 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.
- Comments: The original recipe title as listed is "Barbecued Baby Octopus With Giant Lima Beans In A Spicy Red Wine And Black Olive Vinaigrette".
Plating
Cookware for this recipe
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Grill or grill pan
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon