How to Make It
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.
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.
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.
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.
Mound the salad on 4 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve.
Miner's lettuce is a delicious and delicate salad green that's also commonly known as winter purslane. Look for it at farmers' markets.