Description
Tender grilled squid served over creamy cannellini beans, baby arugula, lemon, garlic, parsley, and smoky paprika for a bright Mediterranean-style seafood dish.
Ingredients
Scale
- 1 pound cleaned squid, bodies and tentacles, patted dry
- 1 can cannellini beans, 15 ounces, drained and rinsed
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 2 cups baby arugula
Instructions
- Heat a grill or grill pan over high heat until very hot.
- In a bowl, toss the cleaned squid with 1 tablespoon olive oil, lemon zest, garlic, smoked paprika, kosher salt, black pepper, and red pepper flakes.
- In a small saucepan, warm the cannellini beans with 1 tablespoon olive oil and 1 tablespoon lemon juice over medium-low heat for 4 to 5 minutes.
- Spread baby arugula on a serving plate, then spoon the warm beans over the greens.
- Grill the squid for 2 to 3 minutes per side, just until opaque and lightly charred.
- Slice the squid bodies into rings if desired, then arrange the grilled squid over the beans.
- Drizzle with the remaining 1 tablespoon olive oil and 1 tablespoon lemon juice.
- Sprinkle with chopped parsley and serve right away.
Notes
- Pat the squid very dry before grilling so it chars instead of steaming.
- Do not overcook the squid, since it becomes firm quickly.
- Warm the beans gently so they stay creamy and whole.
- Add extra lemon juice at the end for a brighter finish.
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 265 mg
Keywords: grilled squid, white beans, seafood dinner, Mediterranean seafood, cannellini beans, grilled seafood