Grilled Squid with Arugula and Grapefruit Vinaigrette

Ingredients

• Salad
• Grated zest of 1 lemon plus the juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• 1 garlic clove, finely chopped
• Pinch of hot red pepper flakes
• 1/3 cup chopped fresh Italian parsley
• 1 pound calamari, cleaned, tentacles removed, and bodies sliced into 1-inch rings
• 1 pink grapefruit
• Sea salt and freshly ground black pepper
• 1/2 bulb fennel
• 2 cups baby arugula
• Grapefruit Viniagrette
• 1/4 cup fresh grapefruit juice
• 1 1/2 tablespoons white wine vinegar
• 1/2 cup extra virgin olive oil

Directions

1. Heat a grill until it is very hot, or get a charcoal grill ready so the coals glow bright red. In a large bowl, stir together the lemon zest, lemon juice, olive oil, garlic, red pepper flakes, and parsley. Add the calamari, turn it through the mixture, and leave it to marinate for 30 minutes.
2. Cut the grapefruit into supremes, working over a medium bowl so you catch the juice, then press the leftover membranes over that same bowl. Save that juice for the vinaigrette.
3. Lift the calamari out of the marinade and thread it onto skewers. Sprinkle with salt and pepper to taste, then grill for about 2 minutes per side, just until it is opaque with a bit of char. If you are cooking indoors, use a hot cast iron skillet instead; shake off extra marinade, then sear the calamari for 2 minutes on each side.
4. Slice the fennel bulb very thinly with a mandoline. Put the calamari, fennel, arugula, and grapefruit segments into a large bowl.
5. For the grapefruit vinaigrette, whisk the vinegar and olive oil into the bowl of grapefruit juice from the squeezed membranes. Add salt and pepper to taste.
6. Pour the vinaigrette over the calamari mixture and toss everything together. Taste, adjust the seasoning, and serve right away.
7. To supreme citrus, use a sharp knife to cut off the top and bottom of the fruit by either 1/4-inch or 1/2-inch, doing the trimming over a bowl to save the juice. Slice away the peel from top to bottom, taking the white pith with it. Free each segment by cutting close alongside the white membrane toward the center of the fruit, then cutting along the neighboring membrane so the wedge slips out cleanly.