Calamar Supremo

  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
  • Yield: 4 tapas-sized servings
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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


  1. 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.
  2. Plate, topping with cheese, oil and vinegar

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