2 Tbsp. olive oil
2 cloves garlic, minced
2 tsp. Spanish smoked sweet paprika (pimentón dulce)
1 tsp. grated lemon zest
12 oz. cleaned calamari, including tentacles
1 Tbsp. rice wine vinegar
1 Tbsp. freshly squeezed lemon juice
1⁄2 tsp. Worcestershire sauce
1 Tbsp. minced shallot
1 small clove garlic, minced
2 Tbsp. extra-virgin olive oil
Two (15oz.) cans cannellini or white beans, drained and rinsed
1⁄4 C. fresh flat-leaf parsley leaves
kosher salt and freshly ground black pepper
lemon wedges, for serving
In a medium bowl, combine the olive oil, garlic, paprika, and lemon zest. Stir to blend. Add the calamari and toss to coat evenly. Let stand for 1 hour.
Soak 8 large bamboo skewers in water for 20 minutes if you don’t have a grill basket.
For the vinaigrette: In a small bowl, whisk together the vinegar, lemon juice, Worcestershire, shallot, and garlic. Let stand for 5-10 minutes. Gradually whisk in the oil in a slow, steady stream.
In a large bowl, combine the beans and parsley. Add the vinaigrette and toss to coat evenly. Season with salt and pepper to taste. Divide among 6 shallow bowls or small plates.
Preheat a gas grill to high. Thread the calamari pieces onto the skewers or place in a single layer in an oiled grill basket. Place the calamari on the grill, and cook, covered, until opaque, 1-2 minutes per side. (Be careful not to overcook.) Transfer to a cutting board and cut into 1” pieces. Arrange equal amounts of calamari over each serving of beans, season with salt and pepper, and serve immediately, with lemon wedges.