You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

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 

Continue reading below

1  pound squid bodies and tentacles 

2  cloves garlic, thinly sliced 

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

Continue reading it below

1/4  teaspoon Turkish Maras pepper or Spanish smoked paprika 

 Salt and black pepper, to taste 

3  large handfuls (about 3 cups) baby arugula 

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 


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.

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
Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of