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White Bean Salad with Sauteed Squid and Pepperoncini

By America's Test Kitchen

Published on March 16, 2021

Time

1¼ hours

Yield

Serves 4 to 6

White Bean Salad with Sauteed Squid and Pepperoncini

Ingredients

1 tablespoon baking soda Salt and pepper 1 pound squid, bodies sliced crosswise into ½-inch-thick rings, tentacles halved6 tablespoons extra-virgin olive oil 1 red onion, chopped fine3 garlic cloves, minced2 (15-ounce) cans cannellini beans, rinsed⅓ cup pepperoncini, stemmed and sliced into ¼-inch-thick rings, plus 2 tablespoons brine2 tablespoons sherry vinegar ½ cup fresh parsley leaves 3 scallions, green parts only, sliced thin

Before You Begin

Be sure to use small squid (with bodies 3 to 4 inches in length) because they cook more quickly and are more tender than larger squid.

Instructions

  1.  Dissolve baking soda and 1 tablespoon salt in 3 cups cold water in medium container. Add squid, cover, and refrigerate for 15 minutes. Dry squid thoroughly with paper towels and toss with 1 tablespoon oil.
  2.  Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in beans and ¼ cup water and bring to simmer. Reduce heat to low, cover, and continue to simmer, stirring occasionally, for 2 to 3 minutes; set aside.
  3.  Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of squid in single layer and cook, without moving, until well browned, about 3 minutes. Flip squid and continue to cook, without moving, until well browned on second side, about 2 minutes; transfer to bowl. Wipe skillet clean with paper towels and repeat with 1 tablespoon oil and remaining squid.
  4.  Whisk remaining 2 tablespoons oil, pepperoncini brine, and vinegar together in large bowl. Add beans and any remaining cooking liquid, squid, parsley, scallions, and pepperoncini and toss to combine. Season with salt and pepper to taste. Serve.
White Bean Salad with Sauteed Squid and Pepperoncini
Photography by Daniel J. van Ackere. Styling by Elle Scott.

White Bean Salad with Sauteed Squid and Pepperoncini

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By America's Test Kitchen
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Time

1¼ hours

Yield

Serves 4 to 6

Ingredients

1 tablespoon baking soda
Salt and pepper
1 pound squid, bodies sliced crosswise into ½-inch-thick rings, tentacles halved
6 tablespoons extra-virgin olive oil
1 red onion, chopped fine
3 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed
⅓ cup pepperoncini, stemmed and sliced into ¼-inch-thick rings, plus 2 tablespoons brine
2 tablespoons sherry vinegar
½ cup fresh parsley leaves
3 scallions, green parts only, sliced thin

Ingredients

1 tablespoon baking soda
Salt and pepper
1 pound squid, bodies sliced crosswise into ½-inch-thick rings, tentacles halved
6 tablespoons extra-virgin olive oil
1 red onion, chopped fine
3 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed
⅓ cup pepperoncini, stemmed and sliced into ¼-inch-thick rings, plus 2 tablespoons brine
2 tablespoons sherry vinegar
½ cup fresh parsley leaves
3 scallions, green parts only, sliced thin

Ingredients

1 tablespoon baking soda
Salt and pepper
1 pound squid, bodies sliced crosswise into ½-inch-thick rings, tentacles halved
6 tablespoons extra-virgin olive oil
1 red onion, chopped fine
3 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed
⅓ cup pepperoncini, stemmed and sliced into ¼-inch-thick rings, plus 2 tablespoons brine
2 tablespoons sherry vinegar
½ cup fresh parsley leaves
3 scallions, green parts only, sliced thin

Why This Recipe Works

We started with the squid. Since we wanted to achieve some flavorful browning, we immediately ruled out steaming and boiling. We also decided that grilling was too fussy for just a pound of squid, so we settled on sautéing. In past recipes, we've used a baking soda brine to tenderize the squid and make it less likely to overcook, and we wondered if it was necessary here. A side-by-side test determined that it was: The unbrined squid had turned rubbery by the time we achieved any browning, but the brined squid stayed beautifully tender even after spending several minutes in the skillet. Cooking the squid in two batches encouraged more even browning. Using canned beans kept the overall cooking time short, and simmering them in an aromatic liquid infused them with flavor. After a few tests, we determined that tasters preferred simpler salads that allowed the tender squid and beans to shine. Nutty sherry vinegar and tangy pepperoncini were winning additions, and to bring out more of the pepperoncini flavor, we also added some of the brine. Scallions and whole parsley leaves provided a finishing touch of freshness.

Before You Begin

Be sure to use small squid (with bodies 3 to 4 inches in length) because they cook more quickly and are more tender than larger squid.

Instructions

  1.  Dissolve baking soda and 1 tablespoon salt in 3 cups cold water in medium container. Add squid, cover, and refrigerate for 15 minutes. Dry squid thoroughly with paper towels and toss with 1 tablespoon oil.
  2.  Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in beans and ¼ cup water and bring to simmer. Reduce heat to low, cover, and continue to simmer, stirring occasionally, for 2 to 3 minutes; set aside.
  3.  Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of squid in single layer and cook, without moving, until well browned, about 3 minutes. Flip squid and continue to cook, without moving, until well browned on second side, about 2 minutes; transfer to bowl. Wipe skillet clean with paper towels and repeat with 1 tablespoon oil and remaining squid.
  4.  Whisk remaining 2 tablespoons oil, pepperoncini brine, and vinegar together in large bowl. Add beans and any remaining cooking liquid, squid, parsley, scallions, and pepperoncini and toss to combine. Season with salt and pepper to taste. Serve.

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