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Grilled Squid with Marinated Gigante Beans, Favas, and Salsa Verde

Servings: 8

Fava beans are the epitome of springtime ingredients. For a speedy version of this lively dish, use good-quality butter beans in place of the gigante beans and thawed frozen favas.


For the marinated beans

  • 1 cup dried gigante beans (or two 15-1/2 -oz. cans butter beans, drained and rinsed)
  • 2 Tbs. olive oil
  • 1 cup diced yellow onion
  • 1 qt. chicken stock, vegetable stock, or water
  • Bouquet garni consisting of 3 chopped celery ribs, 1/2 head garlic, and a handful of fresh thyme and fresh parsley stems tied in a cheesecloth pouch
  • Kosher salt
  • 3 stalks garlic scapes or 3 large scallions, sliced
  • 1/4 cup extra-virgin olive oil
  • 1 medium bulb fennel, peeled, cored, and diced
  • 2 Tbs. red-wine vinegar
  • 1/2  tsp. granulated garlic (optional)
  • Freshly ground black pepper
  • 3 lb. fresh fava beans, shelled and peeled (or 2 cups frozen fava beans, thawed)

For the salsa verde

  • 3 Tbs. finely chopped drained anchovies
  • 3 Tbs. chopped capers
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh chervil or curly parsley
  • 1/2 scant cup thinly sliced fresh chives
  • 1/4 scant cup finely chopped fresh tarragon
  • 1-1/2 Tbs. finely chopped shallot
  • 1 tsp. finely grated lemon zest
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. red-wine vinegar
  • Kosher salt and freshly ground black pepper

For the squid

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup finely chopped garlic
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tsp. finely grated lemon zest
  • 3 lb. squid, cleaned (purple skin intact, if available)
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 660
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 400
  • Sodium (mg): 1020
  • Carbohydrates (g): 46
  • Fiber (g): 13
  • Sugar (g): 3
  • Protein (g): 44


Make the beans

  • If using dried gigante beans, put them in a large bowl, and cover with cold water. Soak overnight in the refrigerator.
  • Drain the beans. In a medium saucepan, heat the olive oil over medium heat. Add the onion, and cook, stirring, until softened, about 4 minutes. Add the beans, stock, and bouquet garni, and bring to a boil. Reduce the heat to a simmer, and cook until the beans are tender, adding salt to taste halfway through cooking and more water as needed, about 90 minutes. When the beans are tender, remove the bouquet garni and cool the beans to room temperature, then drain.
  • Split the garlic scapes and rinse well. Trim the top half of the greens, and cut the remaining greens into slices. Leave a little moisture on the scapes so that they don’t brown when added to the pan. In a medium skillet, heat the extra-virgin olive oil over medium-low heat, add the scapes and fennel, and cook, covered but stirring occasionally, until tender but not browned, 9 to 10 minutes. Add the vinegar, granulated garlic, if using, 1 tsp. salt, and 1/2 tsp. pepper, then add to the gigante beans. Remove from the heat. Let marinate, covered, overnight in the refrigerator.
  • Bring a large pot of well-salted water to a boil, and have an ice bath ready. Blanch the fava beans until tender, 2 to 2-1/2 minutes; drain and add to the ice bath. Drain again and, just before serving, add the fava beans to the marinated gigante beans.

Make the salsa verde

  • Using a large mortar and pestle, grind the anchovies and capers to a coarse paste. Add the oil, stirring to incorporate. Next, add the parsley, chervil, chives, tarragon, and shallot, pounding and grinding as you add them. (The salsa verde can be prepared up to this point and stored in an airtight container in the refrigerator for up to 1 day until ready to serve.) Finish by mixing in the lemon zest, juice, and vinegar just before serving. Season to taste with about 1/2 tsp. salt and a few grinds of pepper.

Make the squid

  • In a large bowl, combine the oil, garlic, parsley, and lemon zest. Add the squid and marinate, covered, in the refrigerator for 3 hours or up to overnight.
  • Prepare a high (500°F to 600°F) gas- or charcoal-grill fire. Season the squid bodies with salt and pepper, and grill about 2 minutes per side, until tender and opaque. Cut some of the squid bodies into rings and leave some whole.
  • Place the beans in a large serving bowl or platter, arrange the grilled squid on top, and drizzle with the salsa verde.


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