Grilled Squid With Fennel And Grapefruit

• Marinade
• 2 1/2 lemons, squeezed
• 1 grapefruit, squeezed
• 1 cup dry white wine (such as Chardonnay)
• 1 teaspoon red pepper flakes
• 1 shallot, minced
• 2 tablespoons flat leaf parsley, finely chopped
• 2 teaspoons fennel fronds, finely chopped
• 1 teaspoon mint, finely chopped
• 1 cup olive oil
• Squid Salad
• 1 pound Squid, equal parts bodies and tentacles, cleaned
• 2 grapefruits, segmented
• 1/2 fennel bulb, shaved
• 1/4 cup canola oil
• Salt and Pepper, To Taste
• 1 cup baby arugula

1. Strain juice from grapefruit and lemon and mix with white wine and red pepper flakes. Place in a sauce pan and reduce mixture by 1/2. Cool down.
2. Add wine mixture to shallots and herbs. Emulsify in oil.
3. Turn on a grill to medium high heat. Cut bodies of squid into rings and leave tentacles whole. Season squid with salt and pepper and toss in canola oil. Grill for 2 minutes on each side, or until squid has just cooked. Be careful not to leave it on the grill for too long or the squid will turn rubbery. Cool down.
4. Place grilled squid in marinade, refrigerate, and let sit for 3 to 4 hours, or overnight.
5. When ready to eat, mix marinated squid, grapefruit segments, arugula, and fennel. Use a little of the marinade to dress the salad. Season salad with salt and pepper if needed.

marinade, lemons, white wine, red pepper, shallot, flat leaf parsley, fennel, mint, olive oil, salad, bodies, grapefruits, fennel bulb, canola oil, salt, baby arugula

Taken from food52.com/recipes/11617-grilled-squid-with-fennel-and-grapefruit (may not work)