Large squid, prepped and scoured
A little sunflower oil
1-2 medium hot chilies, thinly sliced
2 cloves of garlic, very thinly sliced
1 stick of celery, thinly sliced
½ small red onion, thinly sliced
12 cherry tomatoes, quartered
½ cup cannellini or haricot beans
Pepper to taste
Salt to season squid plus ½ tsp for salad
1 lemon, juiced
2 tbsp red wine vinegar
½ cup olive oil
2 tbsp fresh mint, roughly chopped
1. Prep the squid or have the fishmonger do it for you. Cut the squid tube in half lengthways, then score what was the inside surface with diagonal shallow cuts, holding the knife at a 45 degree angle to create a diamond pattern grid. Pat the squid dry. Place a frying pan over a high heat, and allow it to become very hot. Add the squid tube pieces, cut side down, and the fins and legs. Smear with sunflower oil and season them liberally with salt. Cook the squid until it begins to roll up. The squid should be charred in places and a deep golden color with a tasty toffee-like residue. Slice the rolls into thick slices and place them into a bowl.
2. In a small frying pan over medium heat, add 1 tbsp of olive oil and fry the chilies until they become softened and pale. Add the garlic, stirring for 30 seconds or so. Pour the garlic, chilies, and olive oil over the squid, and mix thoroughly.
3. Add the celery, red onion, cherry tomatoes, cannellini beans, salt, pepper, lemon juice, red wine vinegar, and remaining olive oil to the bowl. Mix this thoroughly, and allow the salad to sit for a while for the flavors to blend.
4. Before serving, add the fresh mint and mix the salad well.