Food & dining
    Next Score View the next score

    Recipe for warm salad of sauteed squid, arugula, and cannellini beans

    Serves 4

    The key to great texture with squid is to just barely cook it through. Once it is white and firm, it has cooked long enough. Use Turkish Maras pepper or Spanish smoked paprika.

    3  tablespoons olive oil 

    1  pound squid bodies and tentacles 

    Advertisement

    2  cloves garlic, thinly sliced 

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    1  can (14 ounces) cannellini beans, drained and rinsed 

    1/4  teaspoon Turkish Maras pepper or Spanish smoked paprika 

     Salt and black pepper, to taste 

    3  large handfuls (about 3 cups) baby arugula 

    Advertisement

    1  fennel bulb, thinly sliced or shaved on a mandoline 

    3  scallions, thinly sliced 

    1/4  cup pitted Kalamata olives, chopped 

     Grated rind and juice of 1/2 lemon 

    1.

    2. Tip the squid into a bowl. Add Maras pepper or paprika, and salt. Taste for seasoning and add more Maras pepper or paprika, if you like.

    Advertisement

    3. In another bowl, toss together arugula, fennel, scallions, olives, lemon rind and juice, salt and black pepper, and remaining 1 tablespoon of olive oil. Top with the squid and bean mixture.

    Catherine Smart. Adapted from Rendezvous