Ingredients
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
8 medium squid (no bigger than your hand)
6 large fresh red chiles, seeded and very finely chopped
2/3 cup extra-virgin olive oil
Sea salt and freshly ground pepper
1/2 pound arugula
1 lemon, cut into quarters
Preparation
Dressing: Whisk together lemon juice and oil. Season with salt and pepper.
Squid: Clean squid by cutting body open to make a flat piece and scraping out guts. Keep tentacles in their bunches but remove eyes and mouth. Using a serrated knife, score inner side of flattened squid body with parallel lines 1/2 inch apart, and then lines equally apart the other way to make crosshatching.
To make the sauce, put chiles in a bowl and cover with oil. Season with salt and pepper.
Heat grill for direct heat (or a grill pan on high). Place squid (including tentacles), scored-side down, on grill, season with salt and pepper, and grill 1 to 2 minutes. Turn squid pieces over; they will immediately curl up, by which time they will be cooked.
Toss arugula in dressing. Arrange two squid bodies with tentacles on each plate with some arugula. Put a little chile sauce on squid and serve, with lemon quarters.
