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1
Preheat a grill to high heat, or prepare a charcoal grill until the coals are bright red.
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2
In a large bowl, combine the lemon zest and juice, olive oil, garlic, red pepper flakes, and parsley. Add the calamari and toss. Let marinate for 30 minutes.
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3
Supreme the grapefruit and squeeze the membranes over a medium bowl. (See note on supreming, below.) Reserve the juices for the vinaigrette (see below).
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4
Remove the calamari from the marinade and skewer them. Season the calamari with salt and pepper to taste and grill them about 2 minutes per side, until slightly charred and opaque. (You can also use a hot cast iron skillet on the stove to cook the calamari. Shake the excess marinade from the calamari and sear on each side for 2 minutes.)
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5
Using a mandoline, shave the fennel bulb into thin slices. In a large bowl, combine the calamari, fennel, arugula, and grapefruit segments.
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6
To the bowl with the membrane-squeezed grapefruit juice, whisk in the vinegar and olive oil. Season with salt and pepper to taste.
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7
Add the vinaigrette to the large bowl with the calamari and toss. Season to taste and serve immediately.
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8
Supreming is a way of extracting the juiciest, purest segments from a fruit, and an easy technique to master. Using a sharp knife, trim the top and bottom of the orange (by either a 1/4-inch or 1/2-inch). Do this over a bowl to capture the juices. Then, carefully cut away the peel, making sure to remove the pith just under the peel as well. (Do this by cutting from the top down.) Then, remove the wedges by cutting as close to the white membrane as possible, through the fruit to the center, then following through along the very next membrane. This should result in nice, juicy-looking segments.
