gluten freeClean the squid
Rinse the Squid under cold water. If the squid are not already cleaned, pull the tentacles away from the bodies, remove the innards and the clear quill, and trim off the hard beak area. Rinse again if needed, then pat everything very dry with paper towels so the squid grills instead of steaming.
Make the chili sauce
Use a sharp knife to remove the seeds from all 12 Chili Peppers, then mince them very finely so the pieces are almost paste-like. Stir the chopped chilies with the Olive Oil, Sea Salt, and freshly ground Pepper (Black) in a small bowl until you have a glossy, spicy sauce.
Whisk the dressing
Whisk the Lemon Juice with the remaining 6 tbsp olive oil for the dressing until it looks glossy and lightly emulsified. Keep whisking a few more seconds if it starts to separate; you want a loose dressing that will coat the greens without soaking them.
Prep the garnish
Rinse the Arugula in cold water, then spin or pat it completely dry so the leaves stay crisp. Cut the Lemons into wedges and set them aside for serving.
Heat the grill
Heat a grill or grill pan over medium-high heat until it is very hot and ready to leave strong marks on the squid. Give it about 10 minutes to come up to temperature.
Grill the squid
Lay the Squid on the hot grill and spoon or brush on a thin layer of the chili sauce. Grill for 3 minutes on the first side, flip, then grill 3 minutes more, until the flesh turns opaque, lightly charred, and just firm to the touch. Move them off the heat as soon as they are done and save any extra chili sauce for drizzling.
Assemble and serve
Spread the arugula on a platter or divide it among plates, then drizzle it with the lemon dressing. Top with the grilled squid, spoon over a little extra chili sauce, and finish with the lemon wedges on the side so everyone can add a fresh squeeze. Serve right away while the squid is hot.
