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Fish, Meal soups and plant based

Sautéed Squid with White Beans and Persillade

Sautéed squid with white beans and persillade is a seafood dish for 4, ready in 25 minutes, rated easy, at about €3.80 per person. The key is cooking the squid very briefly over high heat so it stays tender instead of turning rubbery. The raw persillade, stirred in off the heat, keeps all its fresh garlic punch.

I'm suggesting quick seared squid with a big garlicky persillade and tender white beans, plus bread to mop up the juices.

Sautéed Squid with White Beans and Persillade
Total time
25 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Sautéed squid with persillade plays on a simple contrast, the tender, slightly briny squid against the creamy softness of white beans. Espelette pepper warms the dish quietly in the background, and a squeeze of lemon at the end brightens everything up. It's a straightforward dish, no fuss, that fills the kitchen with the smell of fresh garlic the moment it hits the table.

It's a weeknight dinner that feels like a change of pace without much extra effort, as long as your squid is already cleaned. It's not really built for kids because of the raw garlic and chili, so it's best saved for an adults only meal, on a spring or summer evening, with bread on hand to soak up every last bit.

The ingredients

4 people

Fish counter

  • Cleaned squid 700 g

Pantry

  • Canned white beansoften in the pantry 2 can
  • Olive oiloften in the pantry 5 tbsp
  • Espelette pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Flat leaf parsley 1 bunch
  • Lemon 1
  • Shallots 2

Bakery

  • Country bread 8 slices

Allergens Mollusks, Gluten

The step by step recipe

  1. Cut the squid into rings and pat them very dry with paper towels.

    Keep the tentacles whole, they're the most flavorful part.

  2. Sauté the sliced shallots in a spoonful of oil, add the drained beans, salt and pepper, and let them warm through over low heat. 6 min

    A splash of water from the can keeps the beans from sticking.

  3. Chop the garlic and parsley together to make the persillade.

    Chop it at the last moment, parsley darkens and loses its aroma otherwise.

  4. Heat the remaining oil over high heat and sear the squid for just one to two minutes, with the chili pepper. 4 min

    Season with salt at the end, salt draws water out of squid during cooking.

  5. Off the heat, stir in the persillade and lemon juice, then serve over the beans with toasted bread.

    Add the raw persillade at the very end, it keeps all its fresh garlic aroma.

Our tips to get it right

  • Pick medium sized squid, since larger ones turn tough even with a quick sear.
  • Drain the white beans well before warming them, too much liquid makes them mushy.
  • Serve right after stirring in the persillade, it loses its punch if it sits on the plate too long.

The variations

  • Swap the squid for peeled shrimp, they cook just as fast.
  • For a vegetarian version, sauté button mushrooms or oyster mushrooms instead of the squid.
  • To save time, use a store bought chopped persillade and already seasoned canned beans.

What to serve it with

  • A glass of dry white wine
  • A green salad with lemon
  • Toasted country bread

Storage

Squid is best eaten right away, since its texture firms up as it cools. You can keep the white beans separate in the fridge for 2 days in a sealed container. Reheat the beans gently and plan to cook fresh squid if you make this dish again.

Questions about this dish

Can you use frozen squid?

Yes, as long as you thaw it fully and pat it very dry before cooking. Moisture is the enemy of a good sear in the pan.

Can you make the persillade ahead of time?

It's best chopped right before serving, since parsley darkens and garlic loses its punch within hours. If needed, prep the ingredients separately and chop them just before you eat.

Can you use dried beans instead of canned?

Yes, but you'll need to soak and cook them ahead of time, which takes much longer. Canned beans stay the fastest option for this dish.

How do you keep the squid from turning rubbery?

The key is a very short sear over high heat, just one to two minutes, in a pan that isn't overcrowded. Pat the squid dry before cooking so it sears instead of steaming.

How long does it take to make sautéed squid with persillade and white beans?

Count 25 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in sautéed squid with persillade and white beans?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does sautéed squid with persillade and white beans cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, gluten. Always check the labels of the products you buy.

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