Grilled Calamari With White Beans
By: Anonymous
Published: Sunday, December 6, 2009 - 2:43am

Ingredients




1 cup dried small white beans
1 medium onion quartered
3 lrg fresh thyme sprigs
1 bay leaf
7 tablespoons extra-virgin olive oil
2 lrg shallots chopped
Salt to taste
Freshly-ground black pepper to taste
1 pound cleaned calamari (tentacles and bodies)
1/2 cup fresh lemon juice
2 garlic cloves minced
1/4 cup chopped fresh Italian parsley
1/4 teaspoon dried crushed red pepper

Preparation

1 Place beans in large saucepan. Pour enough water over beans to cover by 3 inches. Bring to boil. Remove from heat; cover and let stand 1 hour. Add onion, thyme, and bay leaf to beans; simmer until beans are tender, stirring occasionally, about 1 hour 15 minutes. Drain. Discard onion, thyme, and bay leaf; return beans to saucepan. 2 Heat 2 tablespoons oil in small skillet over medium heat. Add shallots and saute until tender, about 4 minutes. Stir shallots into beans. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat, stirring and adding more water to moisten if necessary, before serving.) 3 Place calamari tentacles in medium bowl. Cut calamari bodies lengthwise in half. Using sharp knife, score bodies at 1/2-inch intervals in lattice pattern (do not cut through). Add to bowl. Add 2 tablespoons oil, lemon juice, and garlic; toss to coat. Let stand 1 hour. 4 Prepare barbecue (medium-high heat). Drain calamari; sprinkle with salt and pepper. Grill just until slightly curled at edges, about 30 seconds per side. 5 Stir parsley into warm beans. Divide beans among 6 plates. Top with calamari. Drizzle remaining 3 tablespoons oil over. Sprinkle with crushed red pepper. 6 This recipe yields 6 first-course servings.