Clean the squid of their intestines or ask fishmonger to do so, then score the squid flesh diagonally.
Finely chop the chilli and garlic and add 2 tablespoons of olive oil and half the juice of the lemon to create the marinade. Add the squid cover and leave for at least 1 hour.
Heat a griddle pan to a high heat and grill the squid for 30 seconds each side(depending on size of squid. You can tell when they are cooked by the changing of the colour of the squid from a sort of transparent white to a fuller white colour.
Season with salt and pepper and serve with lemon wedges and chopped parsley on a rocket salad.
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