Quick-Sautéed Calamari with White Beans and Roasted Peppers
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To save time, use good-quality jarred roasted peppers and canned beans in this saucy Spanish-inspired dish. Once all the ingredients simmer together, the shortcut will be unnoticeable and the results, delicious. Pair with roasted summer vegetables and pork medallions with romesco sauce for a tempting small plates spread.
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- 1 lb. squid rings and tentacles, cleaned
- Salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 3/4 cup minced red onion
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 2 cans (each 14 1/2 oz.) cannellini beans, drained and rinsed
- 1 cup roasted red bell pepper strips
- 2 Tbs. sherry vinegar
- 1/2 cup chopped fresh flat-leaf parsley
- 8 slices crusty artisan-style bread
- 1 large ripe tomato
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.
Directions:Season the squid with salt and pepper. In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil, add the squid and stir just until opaque, 1 to 2 minutes. Transfer to a bowl and set aside.
Warm 1 Tbs. of the olive oil in the pan and add the onion and garlic. Cook, stirring frequently and reducing the heat as needed to prevent scorching, until the onion is wilted, 3 to 5 minutes. Add the broth, beans, bell pepper strips and vinegar and simmer for 2 to 3 minutes to blend the flavors. Return the squid to the pan along with the parsley and cook just until heated through. Season with salt and pepper.
Just before serving, toast the bread slices and cut the tomato in half crosswise. Brush one side of each bread slice with the remaining 1 Tbs. olive oil. Rub the cut sides of the tomato halves over the bread. Place a bread slice on each plate and spoon the squid mixture on top. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).