Grilled Calamari On Mizuna Greens

Recipe Ingredients

16		Baby calamari - (to 20) - tentacles included
		Salt - to taste
		Freshly-ground black pepper - to taste
		Spicy Red Chimichurri Sauce - (see below)
2		Mizuna or field greens - washed, dried
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Lemon juice
1 cup	237ml	Balsamic vinegar - reduced to 1/3 cup
		Spicy Red Chimichurri Sauce
12		Garlic cloves - (to 15)
1 1/2 cups	355ml	Extra-virgin olive oil
1/3 cup	48g / 1.7oz	Crushed red pepper
1/4 cup	59ml	Dry oregano
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
1/4 cup	59ml	White vinegar
3/4 cup	177ml	Spanish sweet paprika
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Spicy Red Chimichurri Sauce: Place all ingredients in food processor and pulse until pureed. (Makes about 3 cups)

Season calamari with salt and pepper. Marinate in Spicy Red Chimichurri Sauce for about 1 hour. Remove from marinade, place on hot grill and cook until grill marks show on both sides. Toss mizuna greens with olive oil and lemon juice.

Arrange calamari on plate with mizuna greens. Drizzle with the balsamic reduction.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9708) - from the TV FOOD - NETWORK

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