Calamari and broad beans

Calamari and broad beans

Dopo Dropo grape seed oil goes extremely well with all spring delights – young greens, asparagus, broad beans, peas, fish and seafood, eggs, young lamb. Our suggestion is that you include our product in your Easter menu.


  • 1 kg of calamari
  • 500 g of broad beans
  • Dopo Dropo grape seed oil (whichever suits you best)
  • spring onions
  • 3-4 cloves of young garlic
  • fresh thyme
  • 1 dl white wine
  • lemon juice and zest
  • 2 dcl tomato sauce (ideally homemade)
  • salt, pepper


First of all, blanch broad beans in boiling salty water. After a few minutes, strain it and put it in ice water. Once they  cool down, clean the beans from the membrane and set them aside.

On low heat sauté finely chopped spring onions (only the white part), garlic, Dopo Dropo oil, and thyme leaves. After a few minutes, turn up the heat and add the calamari cut into rings. When you see that the calamari are starting to cook, add the wine and wait till  alcohol evaporates and you can smell the nice aroma.

Add the salsa and peeled beans and season with salt and pepper as you like. Simmer on low heat for about 15 minutes until all the flavors are combined. Finally, add a little lemon juice and zest and another glug of Dopo Dropo oil.