Grilled Squid With Miner's Lettuce Salad And Green Sauce

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Finely grated zest and juice of 1 lemon

1 garlic clove, minced

1 teaspoon pimentón de la Vera (smoked Spanish paprika)

1/4 cup extra-virgin olive oil

1/4 cup chopped flat-leaf parsley

1 pound cleaned small squid bodies


4 anchovy fillets, chopped

2 tablespoons drained capers

1 medium shallot, chopped

1 large garlic clove, chopped

1 1/2 cups flat-leaf parsley

1/2 cup mint leaves

1/2 cup minced chives

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons fresh lemon juice

1 medium shallot, thinly sliced

1/4 pound miner’s lettuce (see Note) or baby arugula

1/2 cup cooked chickpeas

1/4 cup torn mint leaves

1/4 cup flat-leaf parsley

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