Calamar Supremo
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
- Yield: 4 tapas-sized servings
Ingredients
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
Directions
- 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
