Squid With Cannellini Beans And Chimichurri

You'll need:

• A large cast-iron or steel skillet
• A Frywall that fits (see our sizing guide)
• An immersion blender or food processor
• 1 lb. squid pieces, cleaned and dried
• 2 tbsp. balsamic vinegar
• 4 cups cooked white beans, such as navy beans or cannellini

For Chimichurri

• 3/4 cup fresh Italian parsley
• 3/4 cup fresh mint leaves
• 1/2 cup plus 1 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 2 small garlic cloves, peeled
• 3/4 tsp. dried crushed red pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. salt

Start by making the chimichurri. Add all the chimichurri ingredients to a food processor and blitz until the mixture is uniform, with no large chunks. (You can also use an immersion blender). 

Heat about a tablespoon of olive oil in the skillet over high heat. When the oil just begins to smoke, place the Frywall into position. Add the white tube parts of the squid (the mantle) and cook on high for about a minute, stirring occasionally. The squid is ready to come out as soon as it begins to firm up and take on a tube shape. Allow any rendered liquid in the pan to cook off, then add the tentacle pieces. Cook for another minute, then add the mantle pieces back in, along with the balsamic vinegar. Continue cooking on high heat until the liquid thickens to a syrup and begins to coat the squid, about two minutes.

Serve over a bowl of white beans and drizzle generously with the chimichurri sauce. Enjoy.