For the cannellini beans
250 g (9 oz) dried cannellini beans
1 tablespoon bicarbonate of soda
1 head garlic
a handful of fresh sage leaves
6 tablespoons extra virgin olive oil
Maldon salt and freshly ground black pepper
1.8 kg (4 lb) fresh whole squid, 7–10 cm (3–4 in) long, cleaned, tentacles intact
Maldon salt and freshly ground black pepper
extra virgin olive oil
2 tablespoons dried oregano
3 small dried chillies
2 garlic cloves, peeled and finely chopped
3 lemons (1 cut in half for squeezing)
3 handfuls fresh Italian flat-leaf parsley, roughly chopped
For six
Soak the beans overnight in a generous amount of water with the bicarbonate of soda.
Preheat the oven to 200°C/400°F/Gas 6.
Drain the beans well and place them in a baking dish. Add the garlic, sage and enough water to come three-quarters up the sides of the baking dish. Pour in the olive oil to cover the beans. Cover the dish with foil and make a small hole in the centre with the point of a knife to allow steam to escape.
Place the baking dish in the preheated oven and cook until the beans are very tender, about 45 minutes – although the cooking time will vary according to the quality of the beans. The liquid will evaporate, and the beans will become very tender. Season generously with salt and pepper, and warm through gently while you prepare the squid.
Clean the squid as described here.
Use a large thick-bottomed frying pan and heat until very hot. Lightly brush with olive oil and, before the oil begins to burn, add the squid, immediately scatter over the oregano, crumbled dried chillies, garlic and a little salt and pepper. Turn each squid over and brown the other side – this will take a matter of seconds.
Add the juice of half a lemon and half the chopped parsley, stir and remove from the heat.
Place the seasoned cannellini beans on a large platter, scatter with the remaining chopped parsley, and drizzle over some extra virgin olive oil. Place the fried squid and their juices over the beans and serve with the remaining lemons cut into quarters.