Preheat a grill to medium heat.
Pull away the squids head, using scissors, slice it open and carefully remove the ink sac, guts, and cartilage. Pat both sides dry with kitchen paper towel or tea towel and set aside.
Pound the chiles in a mortar and pestle.
Mix 2 teaspoons salt and the pounded chiles together, then coat both sides of the squid evenly with the mixture.
Place the squid on the grill or in a grilling basket and char grill the squid for 3 minutes on each side or until brown.
For the salt and pepper lemon sauce: In a dipping bowl, add the lemon juice, sea salt, and pepper and mix well. Cut the squid into bite-sized pieces and dip into the salt and pepper lemon sauce.
Recipe courtesy of Luke Nguyen