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Grilled Calamari with Salsa Verde
Ingredients
  • 2 large squid (calamari) (about 250 g/ 9 oz each), cleaned
  • 2 tablespoons olive oil
  • Lemon wedges, to serve
  • subheading: SALSA VERDE:
  • 30 g (1 oz/2 cups) flat-leaf (Italian) parsley leaves (2 bunches)
  • 200 ml (7 fl oz) olive oil
  • 2 teaspoons salted capers, rinsed and drained
  • 4 cornichons
  • 2 anchovies
  • 1 garlic clove, finely chopped
  • Juice of 1 lemon
Steps
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