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Meyer lemon adds fresh flavor to charred squid and fat, creamy beans. Slideshow:  Delicious Squid Dishes 

Ignacio Mattos
December 2013

Gallery

© Con Poulos

Recipe Summary

active:
35 mins
total:
1 hr 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The cooked beans can be refrigerated for up to 3 days. Return to room temperature before proceeding.

Suggested Pairing

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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