Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        baby octopus - -- (16 to 24 size),
                        -- boiled for 3/4 hour
                        with a cork
   1 1/2  cups          cooked giant lima beans
   1                    garlic clove -- thinly sliced
   2                    scallions -- thinly sliced
   1      teaspoon      fresh thyme leaves
   4      tablespoons   extra-virgin olive oil -- plus
     1/4  cup           extra-virgin olive oil
   2                    shallots -- peeled, minced
     1/4  cup           tapenade -- (black olive paste),
                        -- see * note
   4      tablespoons   red wine vinegar
     1/2  teaspoon      crushed red pepper flakes
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      bunch         chives -- snipped 3" long

Preparation:

* 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. Comments: The original recipe title as listed is "Barbecued Baby Octopus With Giant Lima Beans In A Spicy Red Wine And Black Olive Vinaigrette". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5641)