Pan Roasted Squid with Iacopi Farms Gigante Beans, Rapini and Meyer Lemon | CUESA

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Returns March 17, 2022

Pan Roasted Squid with Iacopi Farms Gigante Beans, Rapini and Meyer Lemon


Staffan Terje, Perbacco Ristorante and Bar.

Serves 6

2 pounds squid, cleaned and cut
1 cup Iacopi’s Gigante beans
1 onion, halved
1 bay leaf
1 pound rapini tips, cleaned
2 tablespoons Meyer lemon juice
6 tablespoons Sciabica & Sons olive oil, split
3 cloves garlic, cracked
Calabria chili or other hot chili, sliced
Salt and pepper to taste


  1. Soak Iacopi’s Gigante beans overnight.
  2. Cook beans in fresh water with one onion, chopped in half and one bay leaf.
  3. When beans are soft, drain them of almost all of the liquid, add 3 tablespoons of Sciabica olive oil, and salt to taste.
  4. Clean squid: cut off tentacles below the eyes and remove beak. Split the tube open and scrape out the guts and the plastic looking “spine” and discard both.
  5. Rinse the body and tentacles in fresh, cold water and set aside in refrigerator until ready to cook.
  6. Bring 4 quarts of salted water to a boil, wash rapini and add to boiling water.
  7. Cook rapini for 3 to 4 minutes and drain.
  8. In a large sauté pan, heat 2 tablespoons of Sciabica olive oil and add cracked garlic cloves. Gently cook garlic until golden, being careful not to burn. Add rapini tips and cook until tender. Season with salt and pepper. Allow rapini to cool slightly and add 2 tablespoons of Meyer lemon juice.
  9. In a large bowl, season squid with salt and pepper; add a few drops of Sciabica olive oil and toss. Heat a large sauté pan or griddle until hot. Add squid and cook squid on high heat very quickly, about 2 to 3 minutes. When done, toss in sliced chili pepper.
  10. To plate, spoon beans and rapini onto plates, place squid on top and finish with drizzled Sciabica olive oil, serve with lemon wedges.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »