Ingredients:
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 pound cleaned small calamari, preferably bodies only, cut into 1/3-inch rings
- 2 tablespoons red wine vinegar
- 1/2 teaspoon anchovy paste
- Sea salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup flat-leaf parsley leaves
- 1 tablespoon minced lemon zest
- 1 medium garlic clove, minced
- 1/4 pound arugula
- 1/4 cup chopped oil-packed sun-dried tomatoes, drained
- 1/4 cup Niçoise olives, pitted and chopped
- 3 tablespoons chopped capers
- 1 small shallot, minced
