Grilled Squid with Miner's Lettuce Salad and Green Sauce

• Finely grated zest and juice of 1 lemon
• 1 garlic clove, minced
• 1 teaspoon pimenton 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
• Salt
• 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
• Finely grated zest and juice of 1 lemon
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons fresh lemon juice
• 1 medium shallot, thinly sliced
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1/4 pound miners lettuce (see Note) or baby arugula
• 1/2 cup cooked chickpeas
• 1/4 cup torn mint leaves
• 1/4 cup flat-leaf parsley

1. In a medium bowl, combine the lemon zest and juice with the garlic, pimenton, olive oil and parsley.
2. Add the squid and toss to coat.
3. Cover and refrigerate for 2 hours.
4. In a food processor, combine the anchovies with the capers, shallot, garlic, parsley, mint, chives and lemon zest and juice and process until minced.
5. With the machine on, slowly pour in the olive oil.
6. Season the green sauce with salt and pepper.
7. In a large bowl, spoon the lemon juice over the shallot and let stand for 10 minutes.
8. Whisk in the olive oil and season with salt and pepper.
9. Add the miner's lettuce, chickpeas, mint and parsley and toss the salad.
10. Meanwhile, light a grill.
11. Remove the squid from the marinade and season with salt.
12. Grill the squid over high heat until it is lightly charred and just cooked, about 2 minutes per side.
13. Mound the salad on 4 plates.
14. Spoon the green sauce onto the plates, top with the grilled squid and serve.

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Taken from www.foodandwine.com/recipes/grilled-squid-with-miners-lettuce-salad-and-green-sauce (may not work)