1 whole squid (600g)
2 tsp salt
2 chillies, sliced
Salt and pepper
2 tbsp lemon juice
½ tsp salt
1 tsp fine white pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.