Chef/owner Kevin O’Donnell, Giusto, Newport
I learned this recipe from Aaron Edwards (Giusto’s general manager) when I worked for him at Trattoria del Corso about 13 years ago. It’s perfect in the colder months—comforting while still light and fresh from the marinated beans and herbs. Rather than ubiquitous fried calamari, this is a great cooking technique commonly used in Italy.
Ingredients
- 1½ pounds fresh Pt. Judith squid, cleaned and tubes cut into rings
- 1 tablespoon olive oil for cooking
- 4 cloves thinly sliced garlic
- 1 teaspoon Aleppo chili flakes
- ¾ cup dry white wine
- Kosher or sea salt
- ¾ cup (8 ounces) crushed San Marzano tomatoes
- 2 stems fresh oregano
- Finely grated zest of ½ orange
- 2 or more tablespoons good-quality extra-virgin olive oil, for finishing
- 3½ cups water
- 2 tablespoons unsalted butter
- Kosher or sea salt
- 1 cup (6 ounces) Kenyon’s Stone Ground White Cornmeal
- 3 cups cooked borlotti (cranberry) beans (see Note)*
- ⅛ cup fresh flat-leaf parsley leaves
- 1 tablespoon oregano leaves
- 1 tablespoon fresh dill
- 1 tablespoon fresh mint
- 1 tablespoon fresh-pressed lemon juice
- 2 or more tablespoons good-quality extra-virgin olive oil, for finishing
Preparation
Quickly rinse the squid in a mesh sieve and drain over a bowl. Heat 1 tablespoon olive oil in a 3-quart saucepot on low, add garlic and cook until it’s soft and fragrant, being sure not to brown. Add the Aleppo chili and stir until fragrant and the oil begins to turn orange. Add the squid, white wine and season with salt and increase the heat to medium.
Allow the wine to reduce for 10 to 15 minutes, then add the tomatoes. Adjust the seasoning with salt if needed and continue to cook on low until the squid is tender, 45 minutes to an hour. The sauce should thicken slightly and the tomatoes should develop some sweetness. Remove from heat, add the oregano, steep for 5 minutes, then remove and discard the stems. Finish with orange zest and a drizzle of good olive oil. (The squid can be made 2 to 3 days ahead of time and reheated. Wait to finish with zest and olive oil just before serving.)
For the polenta, bring water to a boil in a 2-quart saucepot. Whisk in the butter and season the water with salt. Slowly whisk in the cornmeal and bring it back up to a boil, stirring constantly. Reduce heat to low and continue to cook for about 1 hour or longer, until the cornmeal has softened and the mixture has thickened, stirring occasionally. Time will vary depending on the coarseness of the cornmeal. If needed, add water, a little as you go, to avoid burning.
For the beans, strain the liquid (rinse if using canned beans), salt to taste and add fresh herbs, lemon juice and quality olive oil.
To serve, divide the hot polenta among shallow warm bowls, then ladle the squid atop the polenta and top with marinated beans. Enjoy!
About this recipe
*Note: You can substitute with quality canned borlotti (also known as cranberry and sometimes called “Roman”) beans.
