• For the peri peri sauce, place chillies onto a hot hibachi, BBQ or open flame until skin is charred. Place into a bowl, cover and set aside for 10 minutes. Allow to cool slightly then remove skin, stem and seeds*.
• Place flesh into a food processor along with olive oil, vinegar, peeled garlic and sugar. Process to a smooth paste. Season with salt and set aside.
• Clean the squid: separate the tentacles from the hood and clean. Remove and discard the beak and turn the hood of the squid inside out and scrape clean. Rinse well and set aside.
• Season squid with salt and brush with peri peri sauce.
• Cook on hot hibachi, BBQ or grill pan for 2 minutes on each side, basting with additional sauce. Once cooked, brush all over with sauce and transfer to a serving plate. Serve with lemon wedges.

*for a hotter sauce, leave some seeds in chillies if desired