Grilled Squid with Butter Beans, Paprika Aioli and Cherry Tomatoes Recipe
Grilled Squid with Butter Beans, Paprika Aioli and Cherry Tomatoes
Aromatics: half an onion, garlic, bay, thyme, or oregano
Soak butter beans overnight in cool water, more than twice the volume of the beans. When you’re ready to cook, drain off the soaking liquid and refresh the beans in a pot with fresh water. Add the aromatics, and bring to a simmer, skimming off any foam that rises to the top. Add a good glug of olive oil and a few tablespoons of salt and cook on low until fully tender.
1 pound of squid, cleaned, bodies and tentacles separated
2 teaspoons smoked paprika
1 tablespoon fresh oregano, chopped
Marinate the squid with salt, pepper, paprika, oregano and a drizzle of olive oil. Let sit in the refrigerator until ready to use. Temper 10 minutes before grilling. You can also cook the squid in a hot cast iron pan on the stove.
1 small shallot, diced
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 cup olive oil
1 basket cherry tomatoes, halved
1 medium cucumber, cut in half lengthwise and thinly slice
1 cup fresh herbs: parsley, dill, basil and/or cilantro
Mix the shallot with the salt and vinegar and leave to macerate for about 10 minutes. Add the olive oil. Taste and adjust the seasoning.
In a small bowl, combine the cherry tomatoes, cucumbers, a generous pinch of salt and a few spoonfuls of vinaigrette, toss and let marinate. Gently fold in the herbs.
1 egg yolk
1 garlic clove, pounded
1/2 teaspoon salt
1 teaspoon paprika
1 cup mild olive oil or 1/2 cup olive oil and 1/2 cup neutral oil
1 teaspoon sherry vinegar
Put the egg yolk, garlic, salt and paprika in a bowl. Use a whisk to vigorously mix the yolk while slowly, slowly pouring in the oil, to create an emulsion. Be patient! If the emulsification feels like it’s getting too thick, thin out with some vinegar or water. Once all the oil is incorporated, adjust seasoning with salt, vinegar or garlic.
Toasted Bread Crumbs
1 loaf levain, preferable a few days old
Preheat the oven to 300 degrees. Remove the crust from the bread and discard. Grind the bread in a Cuisinart until it’s the desired size, or tear bread into small pieces using your hands. Toss with olive oil, salt and pepper and lay the bread out onto a parchment lined sheet tray. Toast them in the oven until golden brown. Mix them periodically as they toast, checking them initially every 10 minutes, and then every 5.
To cook the squid, get a grill burning on high, or heat a cast iron skillet over high heat. Add a tablespoon of olive oil and sear the squid bodies on one side until golden brown and then flip, cooking the other side. Cook the tentacles in a cast iron pan until nice and charred. To plate the dish, spoon some butter beans onto a plate, followed by the charred squid. Spoon over the cherry tomato and cucumber salad. Add a dollop of aioli and top the whole plate with bread crumbs.