Grilled Calamari Steaks with Olive and Bean Salad

Ingredients

For the calamari steaks:

• 4 calamari steaks, thawed if frozen

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

For the olive and bean salad:

• 1 (15 oz) can cannellini beans or butter beans, drained and rinsed

• 1 cup mixed olives (green and black), pitted and sliced

• 1 cup cherry tomatoes, halved

• ½ small red onion, thinly sliced

• ¼ cup fresh parsley, chopped

• 2 tablespoons capers, rinsed

• 3 tablespoons extra virgin olive oil

• 2 tablespoons red wine vinegar or lemon juice

• ½ teaspoon dried oregano

• Salt and pepper, to taste

Instructions

1. Prepare the calamari:

   • In a small bowl, mix the olive oil, lemon juice, garlic, smoked paprika, salt, and pepper.

   • Pat the calamari steaks dry with paper towels and coat them with the marinade.

   • Let sit for 10–15 minutes while you prepare the salad.

2. Prepare the olive and bean salad:

   • In a large bowl, combine the beans, olives, cherry tomatoes, red onion, parsley, and capers.

   • In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), oregano, salt, and pepper.

   • Pour the dressing over the salad and toss gently to combine. Adjust seasoning as needed.

3. Grill the calamari:

   • Heat a grill pan or outdoor grill to medium-high heat.

   • Grill the calamari steaks for about 1–2 minutes per side, just until opaque and lightly charred. (Do not overcook, or they will become tough.)

4. Serve:

   • Plate the grilled calamari steaks with a generous scoop of the olive and bean salad.

   • Drizzle a little extra olive oil and lemon juice on top if desired.

Tips:

• You can add arugula or baby spinach to the salad for extra greens.

• Fresh herbs like basil or mint also pair beautifully with the salad.

• If you don't have a grill, a cast iron skillet works great too.