Grilled Calamari on Mizuna Greens

Ingredients

• 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

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