2 ½ pound package squid (tubes and tentacles)
8 oz canned white beans
1 small red onion, finely sliced
4 ribs celery, finely sliced
1 Tbsp Robert’s seasoning
2 Tbsp Extra virgin olive oil
1 Tbsp apple cider vinegar
Juice of one lime
Salt and pepper

Finely slice celery and red onion (with a mandolin if possible).

Drain beans and add to vegetables.

Season with Robert’s, olive oil, and vinegar.

Stuff calamari tubes with 2 tsp of the bean mixture.

Grill calamari and season with salt and pepper.

Sprinkle lime juice to finish.

Wine Pairing: La Cala Vermentino Di Sardegna 2004