Provençal-Style Calamari Salad With Gremolata

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1 medium red bell pepper

1 medium yellow bell pepper

1 pound cleaned small calamari, preferably bodies only, cut into 1/3-inch rings

2 tablespoons red wine vinegar

1/2 teaspoon anchovy paste

Sea salt and freshly ground pepper

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 cup flat-leaf parsley leaves

1 tablespoon minced lemon zest

1 medium garlic clove, minced

1/4 pound arugula

1/4 cup chopped oil-packed sun-dried tomatoes, drained

1/4 cup Niçoise olives, pitted and chopped

3 tablespoons chopped capers

1 small shallot, minced

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