6 medium squid, no bigger than your hand
12 large fresh red chillies, seeded and very finely chopped
extra virgin olive oil
Maldon salt and freshly ground black pepper
2 tablespoons lemon juice
225 g (8 oz) rocket leaves
3 lemons
For six
Clean the squid by cutting the body open to make a flat piece. Scrape out the guts, keeping the tentacles in their bunches but removing the eyes and mouth. Using a serrated knife, score the inner side of the flattened squid body with parallel lines 1 cm (1/2 in) apart, and then equally apart the other way to make crosshatching.
To make a chilli sauce, put the chopped chillies in a bowl and cover with about 2.5 cm (1 in) of the oil. Season with salt and pepper.
Season the squid (including the tentacles) then place, scored side down, on a very hot grill, and grill for 1–2 minutes. Turn the squid pieces over; they will immediately curl up, by which time they will be cooked.
Mix 6 tablespoons of the oil and the lemon juice, and toss the rocket in this. Arrange a squid body and tentacles on each plate with some of the rocket. Place a little of the chilli sauce on the squid and serve with lemon quarters.