• jalapeño pepper
  • 1 lemon, halved 
  • 800g squid, beak removed and separated into hood and tentacles. 
  • 1 tbsp sesame oil
  • 2 tbsp capers, plus 2 tsp kept whole
  • 1 clove garlic, crushed 
  • extra-virgin olive oil
  • 2 tsp honey
  • 1 shallot, finely chopped
  • a pinch smoked paprika
  • chopped to make 1 tbsp flat-leaf parsley


  • STEP 1

    Heat the barbecue or a griddle pan to very hot (you need a high heat to keep the squid tender). Chargrill the pepper all over then remove the seeds and stalk and finely chop the flesh. Chargrill the lemon halves until they’re caramelised. Season the squid then toss it in the sesame oil.

  • STEP 2

    Mix the blitzed and whole capers with the juice from the charred lemon, the charred pepper, garlic, 6 tbsp olive oil, honey, shallot, smoked paprika and parsley in a bowl.

  • STEP 3

    Grill the squid for about 3 minutes over direct heat, turning until charred but still tender. Cut the hood into pieces, on the diagonal, then put all the squid in the bowl with the dressing.


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