16-20 whole squid
2 cups cooked white beans (Cannellini, Corona or Navy)
1 clove garlic
1/4 cup extra virgin olive oil + enough for searing squid, about 2 Tbsp
2 cups arugula leaves, washed
Spicy Lemon Vinaigrette [recipe to follow]
Salt and pepper to taste
Clean squid by first removing heads. Set aside. Place body on cutting board and scrape from pointy end towards the opening in the front with the back side of the knife. This will push out entrails. Reach in with index finger and remove the clear cartilage. Discard. Repeat with rest of bodies. Rinse the inside of the tubes under cold, running water. To clean heads and tentacles, pinch the area between the eyes and the tentacles; this will push out the beak from the middle of the tentacles. Cut straight down between tentacles and eyes. Discard the eyes and rinse the tentacles.
Insert a small, fitting knife into the body tube and place in front of you on the cutting board. With another sharp knife, cut 8 to 10 slits crosswise on the tube. The knife inserted inside will prevent you from cutting through the squid tube. Repeat with the rest of the tubes. Set aside.
Smash clove of garlic with a knife and place in a 2-quart sauce pot with the olive oil over medium heat. Cook until lightly golden brown. Remove garlic and discard. Add beans with a touch of water or liquid from beans and simmer for 10 minutes. Beans should be very soft.
Place beans in food processor and process until smooth. If too thick, add a touch of water. Bean purée should be creamy, but not runny. Season with salt and pepper. Add a tsp of grated lemon zest. Set aside and keep warm.
Pat squid dry with paper towels and season with salt and pepper. Sprinkle with some olive oil to coat.
Toss arugula with some lemon vinaigrette and set
Heat a large sauté pan over high heat. Sear squid bodies and tentacles in batches, so not to crowd the pan and lose heat. Sear each batch for about 2 minutes. Work quickly. Place seared squid on a platter. Sprinkle with salt and pepper and some lemon vinaigrette.
Spoon a dollop of bean purée onto the center of each plate. Scatter the arugula salad over the plate. Divide the squid among the plates and serve.
1/4 cup lemon juice
2 tsp grated lemon zest; set 1 tsp aside for bean purée
3/4 cup extra virgin olive oil
1 Tbsp shallot, finely diced
1 Serrano Chili, seeds removed and finely diced
2 Tbsp chopped Italian
Salt and pepper to taste
Whisk together all ingredients. Season with salt and pepper. Set aside.