Grilled Calamari with White Bean Stew
Prep time: 60 minutes
Cooking time: 20 minutes
Yields: 4 people
1 lb of fresh calamari
1 cup extra virgin olive oil
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
3 garlic cloves minced
2 tbsp (packed)chopped fresh chives
2 tbsp (packed) fresh basil
1 tbsp fresh lemon juice
2 15 oz cans small white beans, rinsed and drained
2 8 oz bottles of clam juice
1 small onion, quartered through root end
2 turkish bay leaves
2 tbsp finely chopped fresh parsley
1 5 oz package of mixed baby greens
Mix calamari, 1/2 cup olive oil, oregano, thyme and garlic in a medium bowl. Let marinate at room temperature for atleast 1 hour.
Place 1/4 cup olive oil, chopped chives, and basil in a Vitamix. Puree for 30 seconds and strain the herb oil, pressing the solids to release as much as oil as possible: discard solids.
Wisk remaining 1/4 cup oil and lemon juice in a small bowl. Season lemon vinegarette to taste with salt and pepper.
Place beans, clam juice, onion, and bay leaves in a medium sauce pan. Bring to boil, reduce heat to medium-low and simmer until onions softens and flavors blend, about 15 minutes.
Prepare BBQ (medium high heat), Remove calimari from marinade and place on rimmed baking sheet with some marinade still clinging. Sprinkle with salt and pepper. Grill calamari until sightly charred and beggining to puff up, 1 to 2 minutes per side. Tranfer to plate; tent with foil to keep warm.
Toss greens with lemon vigarette and top with grilled calamari. Serve with beans.
Notes: Do ahead- Calamari, herb oil, and lemon vinegarette can be made a day ahead. Cover separately and refrigerate. Bring to room temperature before using.
Credit: Bon Apetite