Grilled Calamari on a Bed of White Beans might be just the hor d'oeuvre you are searching for. This recipe serves 4. One serving contains 847 calories, 40g of protein, and 59g of fat. If you have chili, olive oil, flat-leaf parsley leaves, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. It is a good option if you're following a dairy free and pescatarian diet.
Instructions
1
To make the beans, in a saucepan, combine the beans and cold water to cover by 2 inches. Soak the beans overnight, then drain and add fresh cold water to cover by 2 inches. Alternatively, bring the beans to a boil over medium-high heat and cook for 2 minutes, then remove from the heat, cover and let stand for 1 hour.
Ingredients you will need
Beans
Water
Equipment you will use
Sauce Pan
2
Drain and add fresh water to cover.
Ingredients you will need
Water
3
Add the bay leaf, chili, onion and thyme sprig to the beans, set over medium-high heat and bring to a low boil. Reduce the heat at once to a very low simmer and cook until the beans are tender, about 1 hour. Season with sea salt and white pepper. Set the beans in their broth aside.Prepare a medium-hot fire in a grill, or preheat a broiler. Soak 8 long wooden skewers in water for 30 minutes, then drain.To make the vinaigrette, in a small bowl, whisk together the olive oil and vinegar, then whisk in salt and white pepper. Set aside.To make the salsa verde, in a bowl, using a wooden spoon, mash together the olive oil and bread to form a paste. Stir in the parsley, capers, anchovies, garlic and vinegar. Season with salt and black pepper. Set aside.Thread the squid bodies and tentacles onto the skewers. Coat with olive oil and season both sides with salt and white pepper.Oil the grill rack with a paper towel soaked with oil.
Ingredients you will need
Salt And Pepper
White Pepper
Salsa Verde
Vinaigrette
Anchovies
Olive Oil
Bay Leaves
Salt
Parsley
Vinegar
Capers
Garlic
Beans
Bread
Broth
Chili Pepper
Onion
Squid
Thyme
Water
Cooking Oil
Equipment you will use
Skewers
Wooden Spoon
Paper Towels
Broiler
Grill
Whisk
Bowl
4
Place the skewers on the grill rack or broil 2 to 3 inches from the heat source, turning once, until the squid is lightly colored, 1 to 2 minutes per side.
Ingredients you will need
Squid
Equipment you will use
Skewers
Grill
5
Transfer to a plate.
6
Drain the beans of almost all their broth and discard the bay leaf, chili, onion and thyme sprig. Reheat over low heat if necessary.Toss the beans with half of the vinaigrette. Toss the arugula with the remaining vinaigrette. To serve, pile one-fourth of the arugula on each plate and top with one-fourth of the beans and 2 skewers of calamari. Spoon a little of the salsa verde over each skewer and pass the remaining sauce at the table.
Ingredients you will need
Salsa Verde
Vinaigrette
Bay Leaves
Squid
Arugula
Beans
Broth
Chili Pepper
Onion
Sauce
Thyme
Equipment you will use
Skewers
7
Serves 4.Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).