Grilled Calamari with Vine Leaf Chimichurri Sauce

Greek Orthodox Christian Yiayia who gardens, raises chickens, knits, crochets, spins & dyes yarn and enjoys cooking for a keto lifestyle.

1 lb. fresh or frozen whole squid (thawed), gutted and cleaned

½ cup extra-virgin olive oil

fine sea salt and fresh ground pepper

subheading: Grape Leaf Chimichurri:

6 to 8 jarred grape leaves, rinsed

½ cup of rinsed fresh parsley leaves, chopped

2 Tbsp. dried Greek oregano

3 to 4 scallions, chopped

3 cloves garlic, chopped

½ carrot, grated

½ cup extra-virgin olive oil

2 Tbsp. wine vinegar

salt and pepper to taste

water (if necessary to thin out)

Directions at kalofagas.ca

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