Seared Squid with Cherry Tomatoes, Long-Cooked Romano Beans & Japanese Sweet Potato Fries

Seared Squid with Yellow Cherry Tomatoes

A dry surface, a hot pan, and small batches brown the squid without letting it stew. Briefly blistered tomatoes add juicy sweetness, while lemon and cilantro keep the finish fresh.

Ingredients

• 1½ lb cleaned squid bodies and tentacles
• 1 pint yellow cherry tomatoes, dried thoroughly
• 2 tablespoons ghee, divided
• 2 cloves garlic, finely chopped
• ¼ teaspoon red pepper flakes
• 1 tablespoon extra-virgin olive oil
• 1½ tablespoons fresh lemon juice
• ½ cup loosely packed cilantro leaves and tender stems, roughly chopped
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

Instructions

1. Cut the squid bodies into broad 1½-inch pieces or thick rings. Split large tentacle clusters in half. Pat everything very dry, then season with salt and pepper immediately before cooking.
2. Heat a large cast-iron or stainless-steel skillet over high heat. Add 1 tablespoon ghee and the tomatoes. Cook for 2–3 minutes, shaking occasionally, until blistered in spots but mostly intact. Transfer to a bowl.
3. Add half the remaining ghee. Sear half the squid in a single uncrowded layer for about 60 seconds without moving it, then turn and cook for another 30–60 seconds. Remove as soon as the flesh is opaque and the tentacles curl. Repeat with the remaining ghee and squid.
4. Reduce the heat to low. Add the olive oil, garlic, and chile flakes; stir for 20–30 seconds until fragrant, without burning the garlic.
5. Turn off the heat. Return the squid and tomatoes to the pan, add lemon juice and cilantro, and toss briefly. Taste for salt and serve immediately.

Notes

• If liquid pools in the pan, remove the squid rather than cooking it longer. Reduce the liquid separately and spoon a little over the finished dish.
• Frozen squid works well; thaw in the refrigerator, drain, and dry especially thoroughly.

Long-Cooked Romano Beans

Gentle braising takes flat beans beyond crisp-tender to a silky texture. Olive oil carries the garlic flavor, and a final squeeze of lemon lifts their deep, savory sweetness.

Ingredients

• 1½ lb Romano beans, stem ends trimmed, cut into 2–3-inch lengths
• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, thinly sliced
• ¾ cup water, plus more as needed
• ¾ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice

Instructions

1. Heat the olive oil in a wide, heavy saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 1 minute.
2. Add the beans, water, salt, and pepper. Toss well, bring to a gentle simmer, and cover.
3. Reduce the heat to low and cook for 40–55 minutes, turning the beans occasionally. Add a splash of water whenever the pan threatens to dry out. The beans should become olive-green, completely yielding, and easy to cut with the side of a fork.
4. Uncover and cook for 5–10 minutes to evaporate excess water. Let a few edges catch lightly in the oil, without scorching.
5. Stir in the lemon juice and adjust the salt. Serve warm rather than piping hot.

Notes

• Mature beans may need another 10–15 minutes. Judge tenderness rather than preserving their green color.

Thick-Cut Japanese Sweet Potato Fries

A brief parboil softens the dense white flesh before roasting. Thick skin-on coins develop browned faces while keeping the fluffy, chestnut-sweet center characteristic of Japanese sweet potatoes.

Ingredients

• 1¾ lb Japanese sweet potatoes, scrubbed, skin left on
• 2 tablespoons olive oil
• ¾ teaspoon kosher salt, plus salt for the cooking water
• ¼ teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Cut the sweet potatoes crosswise into ¾-inch-thick coins, halving especially wide pieces.
2. Place in a saucepan, cover with cold salted water, and bring to a gentle boil. Simmer for 5–7 minutes, until the outer edges soften but the centers still resist a knife.
3. Drain carefully and let steam-dry for 5 minutes. Toss gently with olive oil, salt, and pepper.
4. Arrange on a heavy rimmed baking sheet in one layer with space between pieces. Roast for 15–20 minutes, until the undersides are deeply golden.
5. Turn with a thin spatula and roast for another 10–15 minutes. The centers should be completely tender and the edges browned. Season lightly with additional salt if needed.

Notes

• These are thick, creamy-centered fries rather than thin, uniformly crisp batons. Drying after parboiling and avoiding a crowded tray are essential for browning.

Overall Timing / Workflow

The beans and potatoes tolerate a short hold, leaving only the squid to cook at the last minute.

Instructions

1. 0:00 — Trim the beans, slice the onion and garlic, and start the bean braise.
2. 0:15 — Heat the oven to 425°F. Cut and parboil the sweet potatoes, then drain and steam-dry.
3. 0:30 — Put the potatoes in the oven. Clean, cut, and thoroughly dry the squid; prepare the tomatoes, cilantro, and lemon.
4. 0:50 — Turn the potatoes and check the beans, adding a little water if needed.
5. 1:05 — Finish the beans with lemon and hold covered off heat. Check the potatoes; keep roasting until tender and browned.
6. Once the sides are ready, blister the tomatoes and sear the squid. Toss with its finishing ingredients and serve immediately.

Plating

Separate sections preserve the contrast between silky beans, browned potatoes, and juicy squid.

Instructions

1. Arrange the Romano beans along one side of each warm plate.
2. Place the squid and yellow tomatoes beside the beans, distributing the cilantro and a little pan juice over the seafood.
3. Set the sweet potato coins along the remaining edge, keeping their browned faces exposed and out of the squid juices.

Leftover Path

Gentle reheating protects the squid, while separate storage keeps the sweet potatoes from becoming soggy.

Instructions

1. Refrigerate the components in separate airtight containers within 2 hours. Use the squid within 1–2 days and the beans and potatoes within 3–4 days.
2. Reheat the beans gently in a covered saucepan with a splash of water.
3. Re-crisp the potatoes on a baking sheet at 425°F for 10–15 minutes.
4. Enjoy the squid cold with its tomatoes and fresh lemon, or warm it very briefly over low heat just until heated through; prolonged cooking will toughen it.