I found this recipe in a fun little cookbook put out by the folks at Kendall-Jackson. They were nice to share. The book is called Small Plates – Perfect Wines.
In a medium bowl, combine the olive oil, garlic, paprika and lemon zest. Stir to blend. Add the calamari and toss to coat evenly. Let stand at least an hour.
Soak 8 large bamboo skewers in water for 20 minutes if you don’t have a grill basket (grill basket is easiest).
Vinaigrette
In a small bowl, whisk together the vinegar, lemon juie, Worcestershire, shallot and garlic. Let stand for about 10 minutes. Gradually whisk in the oil in a slow, steady stream.
Combine
In a large bowl combine the beans and parsley. Add the vinaigrette and toss to coat evenly. Season with salt and pepper to taste. Divide among 6 shallow bowls or small plates.
Grill
Preheat a gas grill to high. Thread the calamari pieces onto the skewers or place in a single layer in an oiled grill basket. Place the calamari on the grill and cook, covered, until opaque, 1 to 2 minutes per side. (Be careful not to overcook) Transfer to a cutting board and cut into 1-inch pieces. Arrange equal amounts of calamari over each serving of beans, season with salt and pepper, and serve immediately with lemon wedges.
Meal serves 6.
Wine Recommendation
Kendall-Jackson Pinot Noir.
