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 chile
in a mortar and pestle
Mix 2 teaspoons salt and the pounded chile 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-size pieces and dip into the salt and pepper lemon sauce.