For the fava beans, bring a large pot of salted water to a boil. While waiting for the water to boil, prepare an ice bath. Add the favas (still in their inner shell casings) into the boiling water for 45 seconds to 1 minute. Using a strainer or large slotted spoon, scoop the beans into the ice bath to stop the cooking. Reserve ¼ cup of the blanching liquid. Once cool, strain and peel away the inner shell casing from the beans and discard. (The beans may split in the process but that’s OK.)

Heat the butter and olive oil in a large sauté pan over medium heat for 1 minute. Add garlic, lemon juice and zest, the reserved blanching liquid, and let bubble. Cook for 1 minute. Season to taste with salt and pepper. Add the fava beans, and toss to coat. Cook for approximately 4 more minutes until the sauce has thickened and the beans are tender but light green. Remove from heat and toss in the dill.

Rinse the squid in a strainer under cold water. The cut the tubes along 1 edge so that they lie flat, then cut into 2-inch triangles (or thereabouts). Place all squid pieces, including tentacles, on paper towels or a clean dish towel and pat dry.

Heat a large skillet or cast-iron pan until very hot. While the pan heats up, toss the squid with sumac, 1 teaspoon kosher salt and 10 turns of freshly ground black pepper. Once the pan is hot, spread the squid pieces in the pan, being careful not to overcrowd. Once the squid begins to get color on the first side, add a swirl of olive oil and toss. If your kitchen has poor ventilation, open a window; this process can create a bit of smoke. The squid should not cook longer than 2 to 3 minutes.

To serve, quickly divide the fava beans among 4 shallow bowls and divide squid over the fava beans. Serve immediately with a fresh lemon wedge. Serves 4.