parsley, squid and cannellini bean stew

stufato di prezzemolo, calamari e cannellini

for 6

5 tablespoons chopped fresh flat-leaf parsley

150 g dried cannellini beans, cooked (see here), or 2 × 400 g tins, drained and rinsed

1.5 kg squid, the smallest you can find

olive oil and extra virgin olive oil

3 garlic cloves, peeled and finely chopped

600 g tinned peeled plum tomatoes, drained of half their juices

Maldon salt and freshly ground black pepper

2 dried red chillies, crumbled

1 teaspoon fennel seeds, crushed

80 ml white wine

3 large fresh red chillies, seeded and chopped, marinated in extra virgin olive oil

2 lemons

Clean the squid. Remove the beak from the tentacles, and the soft blade from inside the body. If the squid are very small, keep the bodies and legs whole. If they are larger than plums, slice each body into two or three, and the tentacles in half. Heat 3 tablespoons of olive oil, and add half the garlic. Allow it to colour, then add the tomatoes and 2 teaspoons salt. Reduce over a moderate heat for 30 minutes until you have a thick sauce. Stir occasionally.

Heat the beans in their liquor. Heat 2 tablespoons olive oil in a large, thick-bottomed frying pan, and add the remaining garlic, dried chilli and fennel seeds. Cook until the garlic begins to brown, then add the squid, salt and pepper. Fry to colour the squid, then add half the parsley, the wine and the tomato sauce. Finally add the hot beans and the remainder of the parsley. Test for seasoning. Serve with the fresh chilli and extra virgin olive oil drizzled over, and a segment of lemon.