Grilled Fresh Calamari with Warm White Bean Salad
Source: Recipe from Chef Craig Stoll
A composed salad that is a delight. The crisp, dressed greens provide a perfect backdrop for the warm, grilled calamari and fragrant beans.
1⁄2 lb. dried white beans
1⁄2 bunch sage leaves
3-4 garlic cloves
2 lb. fresh calamari, cleaned and separated, but not skinned
Olive oil, as needed
Kosher salt, as needed
1 clove garlic
1 cup olive oil
1 bunch Italian parsley, finely chopped
Zest of 1 lemon, julienned and blanched
Olives, frisee, and arugula, as needed
1. Cook beans. Combine beans, sage, and garlic in a large pot. Add cold water to cover by about 4 In. and bring to a boil. Reduce to very low simmer and cook about 2 hr., or until the beans are completely tender. Season lightly and reserve.
2. For the picada: With a mortar and pestle, pound salt and garlic into a paste. Transfer to a stainless steel bowl. Add the oil, a little at a time, to form a homogeneous mixture. When all the oil is added, stir in the parsley and season with salt.
3. With 9-in. wooden skewers, lace the squid bodies in groups of 3, once through the bottom and once through the top of each. Season and brush with oil. Grill until squid begins to firm up slightly and take on color. Turn and grill on other side until done.
4. Meanwhile, toss greens with salt, pepper, a splash of vinegar and olive oil. Warm
the beans and some of their cooking liquid with oil, salt and pepper. Arrange the grilled calamari with the beans and the greens. Sprinkle with the olives, picada and lemon zest.