Wild Greens and Sardines: Squid and White Beans with Balamic Reduction

It all started with some fresh cranberry beans. Well, okay, let me backtrack a bit. It all started with the memory of a wonderful dish I had at the La Boqueria in Barcelona -- then the cranberry beans came into the picture. Found some of these distinctively colored beans at my local farmers' market the other day.

Fresh beans cook much faster than dried beans and have a superior texture.

If you've ever been to Barcelona and enjoy food, then you've probably paid a few visits to La Boqureria. And, if you've stopped at La Boqueria for a bite (and, of course, to stock up on jamon iberico bellota), there's a good chance you've run across the famous (and always jovial) Juanito, proprietor of Bar Pinotxo. Bar Pinotxo was my first stop during a three-week stay in Spain. Breakfast at Pinotxo consisted of baby squid and white beans, chickpeas with black sausage (aka morcilla), and a glass of cava. What a great way to start the day!

Juanito, Bar Pinotxo

I hadn't thought about that meal in a while; that was until the other night, when I was watching an episode of From Spain with Love. The host, Annie Sibonney, was at La Boqueria having breakfast at Pinotxo and was lucky enough to observe one of the chefs in action as he prepared several of the bar's beloved dishes.

Despite the incredible depth of flavor, these dishes are easy to prepare. And, it doesn't hurt to have some of the freshest ingredients and seafood at your disposal. These dishes are meant to be prepared quickly, within minutes, to accommodate the masses of people that pass through this market every day. A much elevated form of fast food than we are commonly accustomed to here in the States.

Despite the lack of impeccably fresh seafood, at least here in Washington, DC, you can still reproduce this dish with much success. In place of baby squid, you can use larger squid and slice them into roughly half inch rings (use the tentacles as well). Other than that, all you need is some beans (dried or fresh), fresh parsley, balsamic reduction, some sea salt, and oil for pan frying (preferably in a well-seasoned wok).

Squid with White Beans and Balsamic Reduction
The saltiness from the squid plays nicely against the sweetness from the reduced balsamic vinegar.

3/4 pound squid (bodies and tentacles)
1 1/2 cup cooked white beans (dried or fresh)

1/3 cup chopped parsley
2 tablespoons of oil
sea salt to taste
balsamic reduction (see below)

To cook fresh beans, cover the shelled beans with water in a 3-4 quart pot, bring to a boil, and simmer for ~ 20 minutes until soft. Drain and season with salt.

To cook dried beans, refer to this site.

Heat the oil in a wok over high heat. When hot, add the squid. Cook briefly, just a minute or two, until cooked through. Add the chopped parsley, beans, and saute another minute. Place in a serving dish. Sprinkle with course sea salt and drizzle with balsamic reduction.

Balsamic Reduction

It's really easy to make your own balsamic reduction. Pour the entire bottle of balsamic vinegar into a small saucepan and simmer over low heat until reduced by seventy-five percent. So if you start with a 250 ml bottle, simmer until it is reduced to ~60 ml. Let cool and then, using a funnel, pour the contents into a squeeze bottle. Store in the refrigerator. If it gets too cool, warm the bottle in some warm water before using. I've seen balsamic reduction already prepared in the grocery store, but it's filled with all sorts of unwanted ingredients (i.e., HFCS, xatham gum, caramel coloring).