Grilled Squid Salad With Lemon, Capers, And Parsley

By Food52
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3/4 pounds squid, rinsed and dried

3 tablespoons olive oil, plus more if needed

6 baby white potatoes (or any small variety), boiled and sliced 1/8-inch thick

1/4 red onion, thinly sliced

1/4 cup flatleaf parsley leaves

Grated zest of 1/2 lemon

Juice of 1 lemon

1/8 teaspoon red pepper flakes

1 tablespoon capers, drained and coarsely chopped


Freshly ground black pepper

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