Pull away the squid’s head, slice it open and remove the guts, cartilage and ink sac. Pat both sides dry with kitchen paper or tea towel.
Pound the chillies in a mortar and pestle.
Mix the salt and pounded chilli together, then coat both sides of the squid evenly. Over a medium-high heat, chargrill the squid for 3 minutes on each side or until brown.
In a dipping bowl, add the lemon juice, salt and pepper and mix well. Cut squid into bite-sized pieces and dip into the salt and pepper lemon sauce.