1/4 cup fresh grapefruit juice
1 1/2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Pinch red chili flakes
1 clove garlic, peeled and finely chopped
Zest of 1 lemon, plus juice of 1/2 lemon
1 small bunch fresh parsley, chopped (about 1/3 cup)
1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
Freshly ground pepper
4 handfuls baby arugula
1 pink grapefruit, segmented
1/2 bulb fennel, shaved very thinly on a mandolin
I don't use the tentacles of the calamari in this recipe, but you can use them. Just be careful they don't fall off the skewer into the grill. This recipe can also be made indoors, cooking the calamari in a skillet.
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