16 to 20 baby calamari, tentacles included |
salt and freshly ground black pepper |
spicy red chimichurri sauce, recipe follows |
2 medium bunches mizuna or field greens, washed and dried |
1/4 cup olive oil |
1 tablespoon lemon juice |
1 cup balsamic vinegar, reduced to 1/3 cup |
12 to 15 garlic cloves |
1 1/2 cup extra virgin olive oil |
1/3 cup crushed red pepper |
1/4 cup dry oregano |
1/4 cup chopped flat-leaf parsley |
1/4 cup white vinegar |
3/4 cup spanish sweet paprika |
1/2 teaspoon salt |