Herb-packed green harissa brings a vibrant edge to this grilled squid dish from James London, the chef behind Chubby Fish and Seahorse in Charleston, South Carolina. Balanced by buttery Yukon Gold potatoes and the gentle brine of Castelvetrano olives, the results are bright, smoky, and colorful. For extra depth of flavor, London suggests grilling the squid over hardwood charcoal. Green harissa will keep for several days in the fridge—use leftovers on grilled vegetables, seafood, or meats.
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