BABY OCTOPUS WITH GIGANTE BEANS AND OLIVE-ORANGE VINAIGRETTE

Ingredientai

SERVES 6

BEAN SALAD

Two 14-ounce cans gigante beans or butter beans, drained and rinsed, or 3½ cups cooked beans

3 garlic cloves, thinly sliced

2 scallions, thinly sliced

1 teaspoon fresh thyme leaves

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

VINAIGRETTE

2 shallots, minced

44 cup pitted Gaeta olives

¼ cup red wine vinegar

1 teaspoon hot red pepper flakes

Grated zest of 2 oranges

¼ cup extra-virgin olive oil

2 pounds baby octopus (26-40 per pound)

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

I small bunch chives, cut into 1-inch lengths

PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.

Combine the beans, garlic, scallions, thyme, and olive oil in a medium bowl and mix well.

Season with salt and pepper, and set aside. (The beans can be prepared up to a day ahead, covered, and refrigerated; bring to room tem- perature before serving.)

For the vinaigrette: Combine the shal- lots, olives, vinegar, red pepper flakes, and orange zest in a medium bowl and mix well.

Gradually whisk in the olive oil. Set aside.

Toss the octopus with enough olive oil to coat lightly, and season well with salt and pepper.

Arrange the octopi on the hottest part of the

grill, leaving at least 1 inch between them,

and grill, turning once, until crispy, about

4 minutes per side.

Arrange the octopus over and around the

Nurodymai

PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.

Combine the beans, garlic, scallions, thyme, and olive oil in a medium bowl and mix well. Season with salt and pepper, and set aside. (The beans can be prepared up to a day ahead, covered, and refrigerated; bring to room tem- perature before serving.)

For the vinaigrette: Combine the shal- lots, olives, vinegar, red pepper flakes, and orange zest in a medium bowl and mix well. Gradually whisk in the olive oil. Set aside.

Toss the octopus with enough olive oil to coat lightly, and season well with salt and pepper. Arrange the octopi on the hottest part of the

grill, leaving at least 1 inch between them,

and grill, turning once, until crispy, about

4 minutes per side.

Mound the bean salad on a large platter.

Arrange the octopus over and around the beans. Drizzle with half the vinaigrette and sprinkle with the chives. Serve with the remaining vinaigrette as a dipping sauce.