1/2 pound large dried white beans, such as gigante, soaked overnight and
3 celery ribs, thinly sliced diagonally
2 tablespoons white wine vinegar
1 cup flat-leaf parsley leaves
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 1/2 pounds cleaned small squid bodies and tentacles
2 Meyer lemons, 1 1/2 thinly sliced
How to Make It
In a saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer until tender, 40 minutes. Off the heat, stir in 1 1/2 teaspoons of salt. Let stand for 20 minutes, then drain and let cool.
In a bowl, toss the beans, celery, vinegar, and parsley with 1/4 cup of the olive oil. Season with salt and pepper.
Season the squid with salt. In a cast-iron skillet, heat the remaining 2 tablespoons of oil. In batches, cook the squid over high heat, stirring, until browned in spots, 2 minutes per batch.
Squeeze the lemon half over the beans and toss; mound on plates and top with the squid and lemon slices; serve.
The cooked beans can be refrigerated for up to 3 days. Return to room temperature before proceeding.
Estela wine director Thomas Carter pairs the citrusy squid with NV François Pinon Touraine Brut Rosé from the Loire Valley. Another option: NV Louis Bouillot Crémant de Bourgogne Perle d'Aurore Rosé.
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