Grilled Calamari On Mizuna Greens Recipe

• 16 x baby calamari - (to 20) tentacles included Salt to taste Freshly-grnd black pepper to taste Spicy Red Chimichurri Sauce (see below)
• 2 bn mizuna or possibly field greens washed, dry
• 1/4 c. extra virgin olive oil
• 1 Tbsp. lemon juice
• 1 c. balsamic vinegar reduced to 1/3 c.
• 12 x garlic cloves - (to 15)
• 1 1/2 c. extra-virgin extra virgin olive oil
• 1/3 c. crushed red pepper
• 1/4 c. dry oregano
• 1/4 c. minced flat-leaf parsley
• 1/4 c. white vinegar
• 3/4 c. Spanish sweet paprika
• 1/2 tsp salt

Directions