Saleh’s Plate · By Saleh Alkhalifa

Grilled Squid with White Bean Purée & Pomegranate Reduction

Name: Grilled Squid with White Bean Purée & Pomegranate Reduction
Cuisine: Mediterranean
Ingredients: 2 cups cooked cannellini beans, drained and rinsed; 1 small garlic clove, finely grated; 2 tbsp fresh lemon juice; 3 tbsp extra-virgin olive oil; ¼ cup warm water, plus more as needed; ½ tsp kosher salt, plus more to taste; 1 cup pomegranate juice; 1 tbsp pomegranate molasses; 1 tsp honey; 1 tsp red wine vinegar; Pinch of kosher salt; 1½ lb cleaned squid tubes and tentacles; 2 tbsp olive oil; 1 tsp finely grated lemon zest; 1 garlic clove, finely grated; ¾ tsp kosher salt; ½ tsp smoked paprika; ¼ tsp freshly ground black pepper; 2 tbsp chopped flat-leaf parsley, for serving

Tender, quickly grilled squid served over silky white bean purée with a glossy pomegranate reduction—a bright, savory appetizer balancing smoke, creaminess, and sweet-tart fruit.

Ingredients

White bean purée

2 cups cooked cannellini beans, drained and rinsed
1 small garlic clove, finely grated
2 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
¼ cup warm water, plus more as needed
½ tsp kosher salt, plus more to taste

Pomegranate reduction

1 cup pomegranate juice
1 tbsp pomegranate molasses
1 tsp honey
1 tsp red wine vinegar
Pinch of kosher salt

Grilled squid

1½ lb cleaned squid tubes and tentacles
2 tbsp olive oil
1 tsp finely grated lemon zest
1 garlic clove, finely grated
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp freshly ground black pepper
2 tbsp chopped flat-leaf parsley, for serving

Instructions

Blend the cannellini beans, garlic, lemon juice, olive oil, warm water, and salt until very smooth. Add another splash of water if needed for a soft, spoonable texture. Taste, adjust the seasoning, and keep warm.
Combine the pomegranate juice, pomegranate molasses, honey, vinegar, and salt in a small saucepan. Simmer over medium heat for 12–15 minutes, until reduced to about one-third cup and glossy enough to coat a spoon. Remove from the heat; it will thicken further as it cools.
Pat the squid completely dry. Score the tubes lightly in a crosshatch pattern without cutting through, then slice them into broad strips or rings. Toss the tubes and tentacles with olive oil, lemon zest, garlic, salt, paprika, and black pepper. Rest for 15 minutes.
Heat a grill, grill pan, or heavy cast-iron skillet over high heat until very hot. Lightly oil the grates or pan. Cook in batches so the squid sears instead of steaming.
Grill the squid tubes for 60–90 seconds per side and the tentacles for 2–3 minutes total, turning once, until lightly charred and just opaque. Remove promptly to keep the squid tender.
Spread the warm white bean purée across a serving plate. Arrange the grilled squid on top, drizzle with the pomegranate reduction, and finish with parsley and a few drops of olive oil. Serve immediately.