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Roasted Squid with Chili Oil

kept bytihleigh
recipe bySerious Eats

2 tablespoons olive oil
1 pound squid, cleaned, bodies cut diagonally into 1/2 inch strips
1/2 15-ounce can garbanzo beans, drained and rinsed
1 1/2 tablespoons lemon juice
2 cloves garlic, chopped
1 teaspoon grated lemon zest
1 cup frisée, chopped
1 tablespoon parsley, chopped
1/2 tablespoon sherry wine vinegar
1 tablespoon chili-flavored olive oil

*for chili oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes



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