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Barbecued Baby Octopus with Giant Lima Beans in a Spicy Red Wine and Tapenade Vinaigrette


Ready In: 45 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Preheat the grill or broiler.
  • In a mixing bowl, stir together the cooked limas, garlic, scallions, thyme, and olive oil. Season to taste with salt and pepper and set aside.
  • Prepare Tapenade Vinaigrette recipe.
  • Lightly oil and season the octopus and arrange on the grill or broiler pan. Cook until crispy, about 4 minutes per side.
  • Arrange the lima salad in the center of a large serving plate. Arrange the octopus on and around the beans. Drizzle the platter with vinaigrette, sprinkle with chives, and serve.
  •  SAVE