Grilled Calamari Steaks With Olive And Bean Salad

• 1 can (14 oz.) white beans, rinsed and drained
• 3/4 cup mixed olives, such as Castelvetrano and kalamata, drained, rinsed, pitted, and chopped
• 1 celery stalk, diced
• 1 green onion, chopped
• 1 anchovy fillet, minced
• 1 garlic clove, minced
• 1/2 cup flat-leaf parsley leaves, chopped
• 2 tablespoons capers, drained, rinsed, and chopped
• 1 teaspoon red chile flakes
• 1 1/4 teaspoons kosher salt, divided
• 1 1/4 teaspoons pepper, divided
• 3 tablespoons lemon juice
• 5 tablespoons extra-virgin olive oil, divided
• 4 calamari steaks (5 oz. each), thawed
• 1 lemon, quartered

1. Heat a grill to high (450u0b0 to 550u0b0). Meanwhile, make olive salad: Combine beans, olives, celery, green onions, anchovy, garlic, parsley, capers, chile flakes, 1/4 tsp. each salt and pepper, the lemon juice, and 4 tbsp. oil in a medium bowl. Set aside until ready to serve.
2. Brush calamari all over with remaining 1 tbsp. oil and season with remaining 1 tsp. each salt and pepper. Grill over high heat (covered if using gas) until grill marks form, about 2 minutes. Flip and cook on other side until just cooked through, 2 to 3 minutes.
3. Serve steaks with olive and bean salad, with lemon wedges on the side.
4. Wine pairing: Zocker 2014 Paragon Vineyard Gruner Veltliner (Edna Valley; $20).

white beans, mixed olives, celery stalk, green onion, anchovy fillet, garlic, flatleaf parsley, capers, red chile flakes, kosher salt, pepper, lemon juice, extravirgin olive oil, calamari, lemon

Taken from www.myrecipes.com/recipe/grilled-calamari-steaks-olive-bean-salad (may not work)