Big, meaty calamari steaks are sweet and mildly flavored, so they benefit from the bold, salty flavors of olives, anchovies, and capers. You'll find the steaks--we like those from large Humboldt squid--in the frozen seafood section of your grocery store. This seafood dish packs in a salty, citrusy flavor that is exquisitely complemented by hearty white beans and fresh herbs on top. We paired it with the Zocker 2014 Paragon Vineyard Grüner Veltliner.
1 can (14 oz.) white beans, rinsed and drained
3/4 cup mixed olives, such as Castelvetrano and kalamata, drained, rinsed, pitted, and chopped
1 celery stalk, diced
1 green onion, chopped
1 anchovy fillet, minced
1 garlic clove, minced
1/2 cup flat-leaf parsley leaves, chopped
2 tablespoons capers, drained, rinsed, and chopped
1 teaspoon red chile flakes
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons pepper, divided
3 tablespoons lemon juice
5 tablespoons extra-virgin olive oil, divided
4 calamari steaks (5 oz. each), thawed
1 lemon, quartered
How to Make It
Heat a grill to high (450° to 550°). Meanwhile, make olive salad: Combine beans, olives, celery, green onions, anchovy, garlic, parsley, capers, chile flakes, 1/4 tsp. each salt and pepper, the lemon juice, and 4 tbsp. oil in a medium bowl. Set aside until ready to serve.
Brush calamari all over with remaining 1 tbsp. oil and season with remaining 1 tsp. each salt and pepper. Grill over high heat (covered if using gas) until grill marks form, about 2 minutes. Flip and cook on other side until just cooked through, 2 to 3 minutes.
Serve steaks with olive and bean salad, with lemon wedges on the side.