Local Squid Recipe

Soak and Cook Beans

Rinse 1 cup dried Rancho Gordo yellow buckeye beans under cold water, remove any stones. Optional: soak in cold water for 6–8 hours or overnight to reduce cooking time. Drain. Place beans in a pressure cooker or pot with 4 cups fresh water, 1 bay leaf, and 1 smashed garlic clove. If using a pressure cooker, cook at high pressure 20–25 minutes then quick release and check for tenderness. If using a pot, bring to a simmer and cook gently 60–90 minutes until tender. Salt the beans with 1 tsp kosher salt during the last 10 minutes of cooking so they finish seasoned. Drain, reserving about ¼ cup cooking liquid, and stir in 1 tsp olive oil to keep them glossy. Set aside warm.

Taste and adjust seasoning; beans should be tender but hold shape — if too dry, add a tablespoon or two of reserved cooking liquid to loosen them.

Prepare Bacon and Salsa Blend

Cut 4 oz Nueske’s bacon into 1/4-inch pieces. In a medium skillet over medium heat, render the bacon slowly until crisp and golden, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel–lined plate, leaving about 1 tablespoon of bacon fat in the pan. Lower heat and add 3 tablespoons salsa macha to the warm bacon fat, stirring to loosen any browned bits and bloom the chilies for 30–60 seconds. Stir in 1 tsp sherry vinegar to brighten. Remove from heat and fold in the crisped bacon pieces. Keep warm.

Set aside about 1 tablespoon of this salsa macha–bacon mixture to finish the plated dish; the rest will be mixed gently with the beans.

Prepare Squid

Pat the squid tubes and tentacles very dry with paper towels — moisture prevents good sear. If tubes are large, slice into 1/2-inch rings; leave tentacles whole or halved. Season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Cook Squid

Heat a heavy skillet or cast-iron pan over high heat until smoking; add 2 tbsp neutral oil and swirl. Add squid in a single layer (work in batches if needed) and sear without moving for 30–45 seconds until golden at the contact points, then flip and cook another 20–30 seconds — total cook time should be about 1–1.5 minutes for tender squid. Remove to a plate to avoid overcooking. If you prefer grilled flavor, finish over a hot grill 30–45 seconds per side.

Once squid is off heat, squeeze juice of 1 lime over it and toss with 1 tsp olive oil and 1/4 cup chopped cilantro.

Assemble

Gently fold most of the salsa macha–bacon mixture into the warm cooked beans (reserve the tablespoon noted earlier). Spoon a generous bed (about 1/2 cup) of the beans onto each plate. Arrange the seared squid atop the beans. Scatter the reserved salsa macha–bacon over the squid and beans. Sprinkle the finely diced 1/4 cup red onion and toasted benne seeds (1 tbsp) across the dish. Finish with a grind of 1/4 tsp black pepper, extra cilantro or microgreens, and a final tiny drizzle of olive oil if desired.

Serve immediately so squid remains tender and beans are warm. Leftover beans keep separately refrigerated up to 3 days; squid is best fresh.