Recipe courtesy of Bar Pinotxo
17 min
10 min
7 min
4 tapas-sized servings


  • 1/2 pound calamari
  • 1 tablespoon freshly chopped parsley leaves
  • 2 garlic cloves, crushed
  • 3 cups habas blancas (white beans)
  • 1 cup grated Parmigiano-Reggiano
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar


Place calamari in a oiled pan, grill on medium heat for 3 minutes or until calamari changes from white to purple. Add parsley, garlic and beans and stir for an additional 3 minutes. Reduce heat by half for an additional minute.

Plate, topping with cheese, oil and vinegar

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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