Preheat a cleaned grill to 450° F.
For this recipe, we prefer a larger seppie (around a pound each). Smaller seppie will work just as well but will not need to be scored. First remove the outer skin and carefully cut along one side so as to not break the ink sack. Remove the guts and head but be sure to reserve the ink for the vinaigrette. Once cleaned, run the seppie under cold water until you are left with perfectly white flesh. Cut into three-inch strips. With a very sharp knife, make diagonal incisions about 1/4 inch apart being careful not to cut all the way through the flesh. Turn the seppie 45 degrees and repeat the scoring until you are left with a cross-hatch pattern. Set aside.
To make the salsa verde, combine the blanched herbs, mustard, anchovy, capers, two slices garlic and half of the olive oil in a blender or food processer. Purée until smooth, adding a bit of cold water if needed. This mixture can be held in an airtight container for up to two days; however, it is best if used right away.
To make the squid ink vinaigrette, place shallots, smashed garlic and a splash of olive oil in a sauté pan and cook over low heat until the shallots are translucent and soft. Add the white wine and reduce by half. Add the squid ink and cook for another 10 minutes. Remove from heat, add to a blender and purée until smooth. Allow to cool then season with salt, pepper, sherry vinegar and a splash of the best extra virgin olive oil you can afford. We prefer this to be "broken vinaigrette" where the olive oil floats on the top.
In a ten-inch sauté pan, add remaining olive oil and garlic and sauté untilgolden brown. Add potatoes and beans and sauté lightly. Season with salt and pepper and half of the salsa verde.
Season the seppie with salt, pepper and olive oil and place on the hottest part of the grill scored side down. We like to wrap a brick with foil and place on top so that the seppie cooks evenly and does not curl. Cook for two minutes, remove brick, flip seppie and cook for another two minutes. Remove and place on a cutting board and cut into 3 inch squares. While still warm, hit with lemon juice.
To plate, place bean and potato mixture on the bottom of the plate. Stack the seppie on top and sprinkle with parsley and lemon zest. Drizzle a bit of the salsa verde and finish with the squid ink vinaigrette.