© April Williams
Active Time
1 HR
Total Time
3 HR
Yield
Serves : 4 first-course servings

Matthew Dillon makes this recipe with octopus, but it's also super with squid, which cooks more quickly and is easier to find. The accompanying green sauce is incredible: It's loaded with flavor from anchovies and capers and an abundance of fresh herbs, and it's terrific on everything from seafood to pork to chicken.    More Grilled Seafood Recipes  

How to Make It

Step 1    

In a medium bowl, combine the lemon zest and juice with the garlic, pimentón, olive oil and parsley. Add the squid and toss to coat. Cover and refrigerate for 2 hours.

Step 2    

In a food processor, combine the anchovies with the capers, shallot, garlic, parsley, mint, chives and lemon zest and juice and process until minced. With the machine on, slowly pour in the olive oil. Season the green sauce with salt and pepper.

Step 3    

In a large bowl, spoon the lemon juice over the shallot and let stand for 10 minutes. Whisk in the olive oil and season with salt and pepper. Add the miner's lettuce, chickpeas, mint and parsley and toss the salad.

Step 4    

Meanwhile, light a grill. Remove the squid from the marinade and season with salt. Grill the squid over high heat until it is lightly charred and just cooked, about 2 minutes per side.

Step 5    

Mound the salad on 4 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve.

Make Ahead

The green sauce can be refrigerated for up to 3 days. Bring to room temperature before serving.

Notes

Miner's lettuce is a delicious and delicate salad green that's also commonly known as winter purslane. Look for it at farmers' markets.

Suggested Pairing

Seafood like squid and octopus and herby sauces like the one here both go perfectly with New Zealand Sauvignon Blanc, because the wine's bright, citrusy fruit typically has a distinctive herbal edge.

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