Calamari, Tomato & White Bean Stew

1. 1
   pressure cook · ~15 min

   Cook the soaked cannellini beans.

   Drain the soaked cannellini beans, rinse well, and transfer to a pressure cooker with 1.5 cups water. Pressure cook for 4 whistles or until tender but not mushy. Drain and set aside.

2. 2
   saute · ~6 min

   Build the aromatic base.

   1.Heat olive oil in a heavy-bottomed pot over medium heat.

   2.Add chopped onion and cook until soft and translucent (4-5 min).

   3.Add sliced garlic and red chili flakes; sauté until fragrant (30 sec).

   TIPKeep the heat moderate — garlic burns quickly and turns bitter.
3. 3
   saute · ~3 min

   Cook the squid briefly.

   1.Add the calamari rings and tentacles to the pot.

   2.Stir and cook for 2-3 minutes until the squid turns opaque and releases its liquid.

   TIPDon't overcook at this stage — the squid will finish cooking as it simmers.
4. 4
   boil · ~2 min

   Add tomatoes, wine, and water.

   1.Pour in the chopped tomatoes, white wine, and 0.5 cup water.

   2.Stir well, scraping up any browned bits from the bottom of the pot.

   3.Bring to a gentle boil.
5. 5
   simmer · ~25 min

   Simmer the stew until tender.

   1.Lower the heat, cover the pot with a lid, and let it simmer gently for 20-25 minutes.

   2.Stir once halfway through. The calamari should be tender and the tomatoes broken down into a rich sauce.

   TIPCalamari becomes tender with either quick cooking (2-3 min) or long slow simmering (20+ min). This method gives you the latter.
6. 6
   simmer · ~5 min

   Add the cooked beans and finish.

   1.Gently fold in the cooked cannellini beans.

   2.Season with salt and freshly ground black pepper.

   3.Simmer uncovered for another 5 minutes to let the beans absorb the flavors.
7. 7
   garnish · ~1 min

   Finish with lemon juice and fresh parsley.

   1.Remove the pot from heat.

   2.Stir in the fresh lemon juice.

   3.Ladle into bowls and scatter generously with chopped parsley.

   TIPAlways add lemon juice off the heat — it stays brighter and fresher this way.
8. 8
   serve

   Serve warm with crusty bread.

   Serve the stew immediately in shallow bowls with thick slices of crusty bread on the side for dipping.

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