Grilled Squid with Miner’s Lettuce Salad & Mint, Parsley, Anchovy Pesto

Ingredients

• 4 ounce anchovy fillets chopped
• 2 tablespoon capers drained
• 1 cup chickpeas canned cooked
• 0.3 cup flat-leaf parsley whole
• 2 tablespoon juice of lemon fresh
• 2 teaspoon lemon zest separated finely grated
• 1 bunch miner's lettuce 
• 0.3 cup mint leaves whole
• 0.8 cup olive oil extra-virgin
• 1 teaspoon pimenton de la vera smoked spanish ( paprika)
• 1 pinch salt & pepper as needed
• 1 pound squid bodies cleaned

Equipment

• food processor
• bowl
• whisk
• grill

Directions

1. In a medium bowl, combine 1 teaspoon lemon zest and 2 tablespoons lemon juice with 1 clove minced garlic, pimentón, ¼ cup olive oil and ¼ cup of the chopped parsley.
2. Add the squid and toss to coat. Season lightly with salt & pepper. Cover and refrigerate for 2 hours. In a food processor, combine the anchovies with the capers, 1 minced shallot, remaining minced garlic, 1 ½ cup chopped parsley, ½ cup chopped mint, chives and remaining lemon zest and 2 tablespoons lemon juice and pulse the machine 10 or 12 times, scraping down the sides once or twice until finely minced. Then with the machine running, slowly pour in ½ cup olive oil. Season the pesto with additional salt and pepper.In a large bowl, pour the remaining 2 tablespoons lemon juice over the remaining minced shallot and let stand for 10 minutes.
3. Whisk in the remaining ¼ cup olive oil and season with salt and pepper.
4. Add the miner’s lettuce, chickpeas, whole mint leaves and whole parsley leaves and toss the salad.Meanwhile, light a grill.
5. 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.