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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 

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1  pound squid bodies and tentacles 

2  cloves garlic, thinly sliced 

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

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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 

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.

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
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