Squid comes in many sizes, but the preferred type for this recipe is the diminutive chipirone, perhaps the smallest squid in the sea. Cooked quickly over very hot coals, they become meltingly tender. The versatile salsa can be made without the avocado, if you like, and is delicious with beef and other grilled meats like those that sizzle on a typical Argentinean asadero, or grill.
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