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Grilled Squid With Black Bean Salad

Ingredients

  • 1 pound dried black beans
  • 1 ½ teaspoons fennel seeds
  • 1 ¼ teaspoons crushed red pepper flakes
  • 4 cloves garlic
  • ½ cup flat-leaf parsley leaves
  • Finely grated zest and juice of 1/2 lemon
  • ½ cup Dijon mustard
  • ½ cup plus 1 tablespoon extra virgin olive oil
  • 12 large squid tubes, cleaned and left whole
  • Salt
  • black pepper
  • 2 dried bay leaves
  • 1 ½ small onions, peeled
  • ½ head fennel, minced
  • 2 carrots, finely diced
  • 1 teaspoon ground cumin
  • ¼ teaspoon Espelette pepper, smoked paprika or sweet pimentón
  • Crusty bread, for serving
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      685 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 62 grams carbohydrates; 14 grams dietary fiber; 4 grams sugars; 52 grams protein; 514 milligrams cholesterol; 399 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. The night before: soak the beans in cold water to cover by an inch, overnight. Combine the fennel seed, 1 teaspoon red pepper flakes, 2 garlic cloves, parsley, lemon zest and mustard in a food processor. Purée, scraping the sides as needed, to form a smooth paste. With motor running, slowly drizzle in 1/2 cup olive oil to form an emulsion. Slather the marinade on the squid and season with salt and pepper. Cover and refrigerate overnight.
  2. Strain the beans, place in a saucepan, and cover with cold water. Add the bay leaves, 1/2 onion and the 2 remaining garlic cloves. Bring to a boil over medium heat, reduce heat to low, and simmer until tender, about 1 hour. Strain the beans, reserving some of the liquid, and discard the bay leaves, onion and garlic.
  3. Place a sauté pan over medium heat, and add remaining 1 tablespoon olive oil. Dice the remaining onion and add with the fennel and carrots. Add a pinch salt and cook until the vegetables are tender, about 3 minutes. Add the beans, cumin and remaining 1/4 teaspoon red pepper flakes. Mix, moistening with a bit of the bean liquid. Season with salt and pepper to taste and take it off the heat.
  4. Preheat a grill for cooking over high heat. Grill the squid on the hottest part of the grill for a minute per side, letting it brown slightly in places. Remove squid from heat, squeeze the lemon juice over it, and slice the tubes into thin rings. Stir into the bean salad and sprinkle with Espelette pepper.
  5. Serve warm with crusty bread, drizzling the unused marinade on top.

1 hour 30 minutes

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