2 pounds 3 ounces (1 kilogram) squid, trimmed and gutted Salt and freshly ground black pepper 1 (14-ounce or 400 gram) tin of cannellini beans, oruse 6 ounces (17 grams) dried ones, soaked and cooked until tender 1 to 2 fresh red chiles, sliced 2 good handfuls rocket (arugula) 2 to 3 tablespoons lemon juice 4 tablespoons olive oil Extra-virgin olive oil
Try to getyour fishmonger to skin and gut the squid for you. Score the squid lightly in acasual criss-cross fashion. Set it aside while you get a griddle pan very, veryhot. You can also use a wok or the barbecue.
Season thesquid lightly with salt and pepper just before cooking, thenadd it to the pan. After a minute, it should be nicely charred, so turn it overand cook for a further minute. Remove the squid from the pan and set aside.
Heat up the cannellini beans and sprinkle them into a bowl. Add thesliced chiles to the bowl with the rocket, lemonjuice, and olive oil, and season. Cut the squid at irregular angles and toss itin with the rest of the ingredients. A good drizzle of extra-virgin olive oilover the top will finish it off nicely.
