This is a great light salad for a main meal. This is my first time cooking squid and it came out great! I made a steamer out of a pot and just my strainer. I used heirloom tomatoes also which can really make a difference.
White Bean with Squid, Arugula, and Cherry Tomatoes
1 pound cleaned squid, bodies and tentacles separated
3 cups (packed) baby arugula (about 3 ounces)
1 1/2 cups small cherry tomatoes, halved
1 cup cooked white beans (see Cannellini Beans), drained, room temperature
1/3 cup extra-virgin olive oil
2 to 3 tablespoons fresh lemon juice
Steam squid bodies and tentacles until tender, about 3 minutes. Transfer to plate and cool to lukewarm. Cut squid bodies into 1/2-inch-wide rings. Cut squid tentacles in half if large. Transfer squid to large bowl. Add baby arugula, cherry tomatoes, beans, olive oil, and 2 tablespoons lemon juice. Toss gently to blend, adding more lemon juice, if desired. Season with salt and pepper.
Recipe by Bon Appetit