Calamar Supremo

Ingredients

• 1/2 pound calamari
• 1 tablespoon freshly chopped parsley leaves
• 2 garlic cloves, crushed
• 3 cups habas blancas (white beans)
• 1 cup grated Parmigiano-Reggiano
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.