Start by placing the bell pepper directly on your gas range and charring it until black all over.
Place the pepper in a bowl and cover tightly with foil or plastic wrap and let the sucker steam for at least 15 minutes.
Rub off the blackened skin and remove the stem, seeds, and ribs.
Cut the bell pepper into thin strips and set aside.
Rinse and dry squid. Cut each one open so it will lie flat on the grill. (You can remove the skin if you want, but I'm lazy and I don't always)
Toss the squid with the cooking fat and salt and pepper to taste.
Combine the thinly sliced shallots and balsamic vinegar in a small bowl and let them mellow out.
Preheat your gas grill on high. Once it’s super hot, toss on the squid and cook for 20-30 seconds on each side. The tentacles take a tiny bit longer to cook, but don’t let the calamari linger on the grill until the meat turns to rubber.
Once the squid is flash grilled, slice them up and toss them in a bowl.
Add juice from half a lemon over the squid and pour in the olive oil.
Toss in the balsamic-marinated shallots, sliced peppers, salt, and pepper.
Mix everything well and sprinkle on the parsley. Taste for seasoning and adjust as needed.