White Beans With Baby Squid Recipes
WHITE BEANS WITH SQUID, ARUGULA, AND CHERRY TOMATOES
Provided by Lori De Mori
Categories Salad Bean Tomato Side Quick & Easy Low Cal High Fiber Dinner Lunch Squid Arugula Healthy Party Potluck Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Steam squid bodies and tentacles until tender, about 3 minutes. Transfer to plate and cool to lukewarm.
- Cut squid bodies into 1/2-inch-wide rings. Cut squid tentacles in half if large. Transfer squid to large bowl. Add baby arugula, cherry tomatoes, beans, olive oil, and 2 tablespoons lemon juice. Toss gently to blend, adding more lemon juice, if desired. Season with salt and pepper.
- What to drink:
- Citrusy A Mano 2007 Soave ($9)
WHITE BEANS WITH SQUID AND BROKEN NOODLES
Provided by Mark Bittman
Categories easy, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil, and salt it. Meanwhile, put half the olive oil in a medium saucepan over medium heat. A minute later, add the beans and their liquid. Bring to a boil, stirring, and add squid, along with some salt and pepper. Reduce heat to a simmer, and continue to cook, stirring occasionally.
- When water boils, cook the noodles until they are barely tender, about 5 minutes. Drain, and add them to the simmering beans. Cook, stirring occasionally, until the squid and noodles are tender, adding a little liquid if necessary. (Do not add liquid prematurely -- the squid will produce a lot on its own.)
- When just about done, add garlic. Cook it just long enough to take the edge off its rawness. Spoon the mixture into 4 dishes, garnishing with parsley and sprinkling with remaining olive oil.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 13 grams, Carbohydrate 76 grams, Fat 17 grams, Fiber 14 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1095 milligrams, Sugar 2 grams, TransFat 0 grams
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- Whisk together the ingredients for the parsley oil in a small bowl with a fork or balloon whisk, whisking in a little water to loosen the mixture. Taste, season, then set aside.
- In a frying pan, heat 2 tbsp of the olive oil, then fry the onion for about 5 minutes. Add the garlic, sliced fennel and fennel seeds, then cook gently for another 10-15 minutes until the vegetables are soft. Add the wine and cook for another few minutes until about half the liquid has evaporated.
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