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Pull away the squid’s head, slice it open and remove the guts, cartilage and ink sac.
Pat both sides dry with paper towels or a clean cloth.
Place on a chopping board, skin side up.
Using a sharp knife, cut a crisscross pattern into the squid, being careful not to cut all the way through.
Pound the chilli to a paste using a mortar and pestle.
Mix in the salt until well combined.
Evenly coat both sides of the squid with the salt and chilli mixture.
Chargrill the squid over medium–high heat for 3 minutes on each side, or until golden brown.
Meanwhile, put the lemon sauce ingredients in a dipping bowl and mix well.
Cut the squid into bite-sized pieces and serve with the lemon sauce.