INGREDIENTS
225g dried white beans (cannellini)
8 medium sized squid, cleaned
Sea salt and black pepper
Extra virgin olive oil
3 cloves of garlic, thinly sliced
1 medium onion, sliced thinly
1 pinch dried chilli
Bunch of fresh basil
4 handfuls of rocket
Recipe continues
METHOD
Cook the beans in plenty of cold water and drain when tender. Score the squid lightly in a criss-cross pattern. Set aside while you get a griddle pan very hot.
Season the squid lightly with salt and pepper and add it to the pan. After a minute, it should be nicely charred, so turn it over and cook for a further minute.
Remove the squid from the heat and set aside. Reserve 75ml of the cooking juices. In a sauté pan, heat a splash of olive oil and add the garlic, onion and chilli. Add the beans and reserved juices, mix together and simmer for roughly 8 minutes till the liquid has evaporated. Mash with a fork.
Season to taste and finally add the basil. To serve, place a mound of the bean mash in the centre of each plate and top with a handful of rocket and charred squid.