Barbecued Baby Octopus with Giant Lima Beans in Vinaigrette Recipe

Name: Barbecued Baby Octopus with Giant Lima Beans in Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat grill or barbecue.
2
In a mixing bowl, stir together limas, garlic, scallions, thyme, and 4 tbsp.
3
extra-virgin olive oil.
4
Season with salt and pepper and set aside.
5
In a blender, mix shallots, tapenade, red wine vinegar and crushed red pepper flakes until smooth.
6
Drizzle in remaining 1/4 cup extra-virgin olive oil until smooth and creamy.
7
Remove and set aside.
8
Lightly oil and season octopus and arrange on grill.
9
Cook until crispy, approximately 4 minutes per side.
10
Arrange limas in center of large serving plate.
11
Remove octopus from grill and arrange on and around beans.
12
Drizzle platter with black olive vinaigrette.
13
Sprinkle with chives and serve.

2307

kcal

Calories

257

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Barbecued Baby Octopus with Giant Lima Beans in Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecued Baby Octopus with Giant Lima Beans in Vinaigrette

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