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1
In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeno, habanero and lemon zest.
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2
Add the squid and toss to coat.
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3
Cover and refrigerate for 1 hour.
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4
Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water.
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5
Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes.
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6
Remove from the heat and let the beans stand in their cooking liquid.
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7
Drain just before using and discard the bay leaf.
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8
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil.
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9
Add the bacon and cook over moderate heat until crisp, about 4 minutes.
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10
Transfer the bacon to a plate.
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11
Increase the heat to high and cook the bacon fat until sizzling.
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12
Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute.
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13
Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute.
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14
Gently fold in the bacon, lima beans and olives and cook just until warmed through.
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15
Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.
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16
In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates.
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17
Top with the warm squid salad and serve at once.
