Squid, White Bean, And Arugula Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings or leave whole and score lightly with a crosshatch pattern to keep them tender.

Marinate quickly

In a bowl, whisk together 2 tbsp olive oil, minced garlic, lemon zest, lemon juice, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Add the squid and toss to coat. Let sit at room temperature for 10 minutes (no longer — short contact with acid and salt keeps squid tender).

Cook squid

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add the marinated squid in a single layer (shake off excess marinade). Sear for 45–60 seconds per side for rings (about 1–2 minutes total) until opaque with light browning; tentacles may take up to 2–3 minutes. Avoid overcooking or squid will toughen. Remove from pan and set aside on a plate.

Make dressing

In a medium bowl whisk together 2 tbsp olive oil, 1 tbsp white wine vinegar, and 1/2 tsp Dijon mustard until emulsified. Stir in the finely minced shallot, chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper.

Assemble beans

Add the drained and rinsed cannellini beans to the dressing and gently fold to coat, being careful not to mash the beans. Taste and adjust seasoning with additional salt or vinegar as needed. Let sit for 5–10 minutes so flavors meld; if you prefer the beans warm, add them to the hot pan for 30–60 seconds before combining with dressing.

In a large bowl or platter, toss the baby arugula with the halved cherry tomatoes (if using) and 1 tbsp olive oil. Spread the dressed white beans over the arugula, creating an even bed.

Nestle the cooked squid on top of the beans and arugula. Finish with a sprinkle of flaky sea salt and freshly ground black pepper to taste. Squeeze the reserved lemon wedges over the dish just before serving.

Serve immediately while squid is warm so the contrast of warm squid and beans with peppery arugula is preserved. Leftovers can be kept refrigerated up to 24 hours but best eaten same day.