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1
Separate the tentacles from the tubes of the squid. Slice the tubes into rings, and cut the large tentacles in half. Season with the lemon zest, and refrigerate until ready to cook.
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2
Mix the saffron with 4 tablespoons of good olive oil. Let sit for about an hour
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3
Peel the fava beans (twice if necessary). Blanch in a pot of boiling salted water until tender, about 3 minutes. Drain and set aside.
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4
Mix the breadcrumbs with about 1/4 tsp Kosher salt and 1/8 tsp pepper. Heat 1 tablespoon of olive oil over medium-high heat. When hot, add breadcrumbs and cook until lightly browned. Add more oil if necessary. When browned, add 2 teaspoons of lemon juice and turn off the heat. Reserve, and adjust seasoning.
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5
Strain the saffron oil and mix with 2 tablespoons of sherry vinegar. Add salt and pepper to taste.
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6
Pat the squid pieces dry with a paper towel and season evenly with about 1/4 teaspoon salt.
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7
Heat 2 tablespoons olive oil over medium-high heat. When hot, add the squid and saute until opaque, about 3 minutes. Keep stirring to a minimum. When cooked, remove the squid with a slotted spoon and add the cannelloni beans, kidney beans, and fava beans. Cook until just heated through, 2-3 minutes. Turn off heat and add the vinaigrette. Season again with salt and pepper.
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8
Serve the beans topped with the squid, and lemon breadcrumbs. Add parsley and one more drizzle of good olive oil. Make sure you have some bread handy to soak up the juices at the bottom.
