[Recipe]: Sauteed Squid with Chilis and Garlic, White Cannellini Bean Salad and Grilled Zucchini and Bell Pepper

I cannot think of one person who doesn’t love a good Italian meal. Ooh the thought of a spicy marinara sauce and a well-aged parmigiano-reggiano cheese on top of pasta makes my heart flutter! But all too often we forget about the more simple Italian dishes that allow true rustic flavors to shine…especially in the region of Tuscany. There they use a blend of vegetables and herbs that are sautéed in extra-virgin olive oil to serve as a base for many great dishes. Check out this week’s dish that highlights such simple flavors!

You’ll need to muster up these ingredients:

[White-bean salad]

· 1 can cannellini beans, rinsed

· 3 tbsp extra-virgin olive oil (EVOO)

· ¼ cup red bell pepper, diced

· ¼ cup red onion, diced

· 4 green olives, sliced

· 3 tsp flat-leaf parsley, chopped

· 2 tsp white-wine vinegar

· 2 tsp fresh lemon juice

· Salt and pepper

[Grilled vegetables]

· 1 zucchini squash (any variety), sliced length-wise

· 1 red bell pepper, cut in quarters

· 2 tbsp EVOO

· 1 tsp Herbs de Provence

· Salt and pepper

[Sautéed Squid]

· 1 lb squid (calamari), cleaned and sliced diagonally

· 2 tsp EVOO

· 3 garlic cloves, chopped

· 1 tsp red chili flakes

· 1 tsp flat-leaf parsley, chopped

· Salt and pepper

And now you can get in the game:

Take the rinsed beans and set them aside in a bowl. Heat a small skillet on medium heat. When hot, add 1 tbsp EVOO then add the bell pepper and onion. Sauté for 1-2 minutes then remove from heat and put in the bowl with the beans. Add the olives and parsley to the beans. Wisk the remaining EVOO, vinegar and lemon juice in a separate bowl. Pour the vinaigrette on the beans, toss all the ingredients to combine and season to taste with salt and pepper.

Next take a grill pan and heat on medium high. While it’s heating, toss in a large bowl the sliced vegetables, EVOO and Herbs de Provence. Place the vegetables in a single layer in the pan and grill for 3 minutes on each side.

Finally, let’s prepare the squid! Make sure you rinse the squid under cool water then pat dry with paper towels. Cut the squid into ½-inch rings and set aside. Heat a heavy bottom pan (not non-stick) on medium heat. Add the EVOO, then the garlic cloves and red chili flakes. Cook for 1-2 minutes, careful to not let the garlic burn. Add the squid to the pan and stir combining with the garlic and chili. Sprinkle salt and pepper on the squid and cook for about 3 minutes, until the squid is tender. Remove the squid from the heat and fold in the parsley.

Plate your Tuscan-style meal and enjoy!

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[Recipe]: Sauteed Squid with Chilis and Garlic, White Cannellini Bean Salad and Grilled Zucchini and Bell Pepper

Prep time:  20 mins

Cook time:  15 mins

Total time:  35 mins

Serves: 2-3

I cannot think of one person who doesn’t love a good Italian meal. Ooh the thought of a spicy marinara sauce and a well-aged parmigiano-reggiano cheese on top of pasta makes my heart flutter! But all too often we forget about the more simple Italian dishes that allow true rustic flavors to shine…especially in the region of Tuscany. There they use a blend of vegetables and herbs that are sautéed in extra-virgin olive oil to serve as a base for many great dishes. Check out this week’s dish that highlights such simple flavors!

Ingredients

• [White-bean salad]
• • 1 can cannellini beans, rinsed
• • 3 tbsp extra-virgin olive oil (EVOO)
• • ¼ cup red bell pepper, diced
• • ¼ cup red onion, diced
• • 4 green olives, sliced
• • 3 tsp flat-leaf parsley, chopped
• • 2 tsp white-wine vinegar
• • 2 tsp fresh lemon juice
• • Salt and pepper
• [Grilled vegetables]
• • 1 zucchini squash (any variety), sliced length-wise
• • 1 red bell pepper, cut in quarters
• • 2 tbsp EVOO
• • 1 tsp Herbs de Provence
• • Salt and pepper
• [Sautéed Squid]
• • 1 lb squid (calamari), cleaned and sliced diagonally
• • 2 tsp EVOO
• • 3 garlic cloves, chopped
• • 1 tsp red chili flakes
• • 1 tsp flat-leaf parsley, chopped
• • Salt and pepper

Instructions

1. Take the rinsed beans and set them aside in a bowl. Heat a small skillet on medium heat. When hot, add 1 tbsp EVOO then add the bell pepper and onion. Sauté for 1-2 minutes then remove from heat and put in the bowl with the beans. Add the olives and parsley to the beans. Wisk the remaining EVOO, vinegar and lemon juice in a separate bowl. Pour the vinaigrette on the beans, toss all the ingredients to combine and season to taste with salt and pepper.
2. Next take a grill pan and heat on medium high. While it’s heating, toss in a large bowl the sliced vegetables, EVOO and Herbs de Provence. Place the vegetables in a single layer in the pan and grill for 3 minutes on each side.
3. Finally, let’s prepare the squid! Make sure you rinse the squid under cool water then pat dry with paper towels. Cut the squid into ½-inch rings and set aside. Heat a heavy bottom pan (not non-stick) on medium heat. Add the EVOO, then the garlic cloves and red chili flakes. Cook for 1-2 minutes, careful to not let the garlic burn. Add the squid to the pan and stir combining with the garlic and chili. Sprinkle salt and pepper on the squid and cook for about 3 minutes, until the squid is tender. Remove the squid from the heat and fold in the parsley.

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