Charred Squid with Beans and Meyer Lemon Recipe


  • ½ pound large dried white beans, such as gigante, soaked overnight and drained
  • Kosher salt
  • 3 celery ribs, thinly sliced diagonally
  • 2 tablespoons white wine vinegar
  • 1 cup flat-leaf parsley leaves
  • 6 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • + 2 more ingredients
    • 1 ½ pounds cleaned small squid bodies and tentacles
    • 2 Meyer lemons, 1 ½ thinly sliced

In a saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer until tender, 40 minutes. Off the heat, stir in 1 1/2 teaspoons of salt. Let stand for 20 minutes, then drain and let cool. In a bowl, toss the beans, celery, vinegar, and parsley with 1/4 cup of the olive oil. Sea...

View full recipe at SpringPad


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