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.

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Credit: Annabelle Breakey

Recipe Summary

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • Wine pairing: Zocker 2014 Paragon Vineyard Grüner Veltliner (Edna Valley; $20).

Nutrition Facts

376 calories; calories from fat 52%; protein 25g; fat 22g; saturated fat 2.8g; carbohydrates 19g; fiber 4.7g; sodium 885mg; cholesterol 331mg.