Grilled Calamari With White Beans

Directions

1. Place beans in large saucepan. Pour sufficient water over beans to cover by 3 inches. Bring to boil. Remove from heat; cover and let stand 1 hour. Add in onion, thyme, and bay leaf to beans; simmer till beans are tender, stirring occasionally, about 1 hour 15 min. Drain. Throw away onion, thyme, and bay leaf; return beans to saucepan.
2. Heat 2 Tbsp. oil in small skillet over medium heat. Add in shallots and saute/fry till tender, about 4 min. Stir shallots into beans. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat, stirring and adding more water to moisten if necessary, before serving.)
3. Place calamari tentacles in medium bowl. Cut calamari bodies lengthwise in half. Using sharp knife, score bodies at 1/2-inch intervals in lattice pattern (don't cut through). Add in to bowl. Add in 2 Tbsp. oil, lemon juice, and garlic; toss to coat. Let stand 1 hour.
4. Prepare barbecue (medium-high heat). Drain calamari; sprinkle with salt and pepper. Grill just till slightly curled at edges, about 30 seconds per side.
5. Stir parsley into hot beans. Divide beans among 6 plates. Top with calamari. Drizzle remaining 3 Tbsp. oil over. Sprinkle with crushed red pepper.
6. This recipe yields 6 first-course servings.