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Ingredients

• 1 1/2 cups  dried black-eyed peas, soaked overnight and drained
•   Salt
• 1 1/2 pounds  cleaned squid, bodies cut into 1/2-inch rings, tentacles halved
• 1/4 cup  plus 2 tablespoons extra-virgin olive oil
• 1/4 cup  red wine vinegar
•   Freshly ground pepper
• 2   celery ribs, finely diced
• 1/4 cup  minced shallots
• 1   large tomato, finely diced
• 1/4 cup  finely chopped flat-leaf parsley
• 2 tablespoons  finely chopped tarragon

Description

"Whenever You Go To Spain, You Always Have Beans," Says Gerald Hirigoyen. "And Squid Is Everywhere In Basque Country, Where I Grew Up, And In California Too." Hirigoyen Combines Earthy Black-eyed Peas (which Are A Kind Of Bean) And Qui

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