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.
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.
