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Grilled Squid with Yellow Fava Bean Puree


This recipe brings me memories of summers in Greece, eating in beachside tavernas. Both the squid and fava are very easy to cook. I usually make this dish as a starter, but you can certainly increase the quantities and have it as a main course.


Grilled Squid and Yellow Fava Beans Puree

Grilled Squid with yellow fava beans puree (16x9)
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 serving


  • 50 g yellow fava beans
  • 100 ml chicken stock
  • 1/4 onion (roughly chopped)
  • 50 ml water
  • 30 ml extra virgin olive oil
  • smoked sea salt

For the grilled squid

  • 1 small squid


For the yellow fava beans puree

  • Heat a small pot over medium heat and add 1 tbsp of olive oil.
  • Add the onion, a pinch of salt and cook until soft.
  • Add the yellow fava beans, the chicken stock and water.
  • Lower the heat to a simmer and cover.
  • Cook, stirring occasionally, until you can bite through the fava beans. Mine took about 30 minutes.
  • Once the fava beans are ready, add everything into a food processor or blender.
  • Start the food processor and gradually add the extra virgin olive oil until the puree is shiny and smooth.
  • Season with smoked sea salt to your liking.

For the grilled squid/calamari

  • Score the inside of the squid and season it on both sides.
  • Hit a non-stick pan over medium-high heat.
  • Add 1 tsp of olive oil.
  • Add the squid from the scored side and immediately put a turner on top of it and hold it there.
  • Although the squid is flat at this stage, the heat will make it fold and take a tube-like shape. We use the turner to help it get some colour across the entire surface before it folds.
  • Wait about 2 mins for it to get some colour before removing the turner. Once you remove the turner, you'll see the squid roll.
  • TIP: Squid cooks very quickly, so this should take about 3-4 minutes. Be careful not to overcook it, as it will become tough and chewy.
calamari, seafood pasta, squid

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