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Ingredients

• 1 cup dried cannellini or Great Northern beans,
  ; rinsed and picked over
• 1 bay leaf
• 1 small dried red chili
• 1/4 small yellow onion
• 1 fresh thyme sprig
• Sea salt and freshly ground white pepper, to taste
  
  

• 4 Tbs. extra-virgin olive oil
• 1 Tbs. red wine vinegar
• Salt and freshly ground white pepper, to taste
  
  

• 1/2 cup extra-virgin olive oil
• 1 slice country-style bread, soaked in water and
  ; squeezed dry
• 1 cup fresh flat-leaf parsley leaves, minced
• 2 Tbs. capers, drained and finely chopped
• 4 oil-packed anchovy fillets, finely chopped
• 3 garlic cloves, minced
• 1 to 2 tsp. red wine vinegar
• Salt and freshly ground black pepper, to taste
  
  
• 1 1/2 to 2 lb. squid, cleaned
• Extra-virgin olive oil for coating
• Salt and freshly ground white pepper, to taste
• 8 handfuls baby arugula leaves

Description

This Grilled Calamari Is Topped With Salsa Verde, A Fresh Green Sauce That Is Delicious On Nearly Any Grilled Seafood.

Williams-Sonoma