Step 1Rinse the beans gently under running water and drain. In a large mixing bowl, toss together the beans, celery, garlic and parsley. Stir in 3 tablespoons olive oil and 2 tablespoons lemon juice. Season with one-half teaspoon salt. (This can be prepared to this point up to a day ahead and refrigerated, tightly sealed.)
Step 2Using a sharp knife, open the squid bodies up into flat sheets, then cut the sheets into long rectangles about one-half inch wide. Cut the legs in half. Thread the squid onto skewers. If the squid is already cut in rings, thread the rings onto skewers.
Step 3When ready to cook, prepare an extremely hot fire. You should be able to hold your hand 3 to 4 inches above the surface for only 2 to 3 seconds. Make sure the grill is very clean. Using a pair of tongs, rub the grill surface with a paper towel dipped in oil. Mound the beans on a platter or in shallow bowl.
Step 4Sprinkle the bean salad with pimenton de la Vera, taste and adjust seasoning for salt.
Step 5Season the squid liberally with salt, brush with oil and place the squid on the grill. Cook without moving them around, just until the undersides firm and begin to show grill marks, only about 1 minute. Turn and cook on the other side about 1 more minute.
Step 6Arrange the skewers over the white beans, squeeze lemon juice over the top and serve immediately.