Recipe Categories
Seafood
Octopus

James's BBQ Octopus Lima Beans

2 lb Baby octopus - (16 to 24 size) boiled for 3/4 hour
    with a cork
1 1/2 cup Cooked giant lima beans
1 x Garlic clove thinly sliced
2 x Scallions thinly sliced
1 tsp Fresh thyme leaves
4 tbl Extra-virgin olive oil plus
1/4 cup Extra-virgin olive oil
2 x Shallots peeled, minced
1/4 cup Tapenade (Black Olive Paste) see * Note
4 tbl Red wine vinegar
1/2 tsp Crushed red pepper flakes
    Salt to taste
    Freshly-ground black pepper to taste
1 bn Chives snipped 3" long

 Method :
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.