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
2 cloves garlic, thinly sliced
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
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 lemon1.In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Cook the squid for 1 minute. Add the garlic and beans and cook, stirring, for 2 minutes more or until squid is just turning white and firm. Take care not to overcook it.
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