1 For the dressing, blend all the ingredients in either a mortar and pestle or a mini food processor. (I prefer the texture of the sauce made using a mortar and pestle, but feel free to take whichever route suits you.) Check the seasoning and adjust to your liking. This dressing is best used soon after making. Makes about 250 ml (1 cup) - for this recipe you need 100ml, but can refrigerate remaining or freeze for another use. 

2 Clean the squid; In one hand, hold the bottom of the squid (head and tentacles). With your other hand, hold the hood (triangular piece on the other end) and gently pull it away from the body. If necessary, trim any connective tissue to completely detach the hood. Set aside.

3 Locate the beak at the centre of the tentacles, where they meet the body. Cut off the beak with a sharp knife and discard.

4 The hard rings are the firm, circular sections found along the length of the tentacles. Slice through each ring with your knife to remove, and discard.

5 The slimy black outer layer is the skin of the squid. The easiest way to remove it is to gently peel it off  by starting at one end and pulling it away from the flesh.

6 Clean the hood, tentacles, body and wings (the flat, triangular extensions on either side of the body, which add texture and flavour) using a paper towel to remove any debris.

7 Prepare a barbecue grill or chargrill to medium heat.

8 Brush or spray the squid, including the hood and tentacles, with oil and sprinkle with sea salt. Place all the squid on the hot grill, pressing it down with tongs. Cook on each side for 2–3 minutes until the flesh turns opaque. Remove from the heat and leave to rest for 1 minute. 

9 To serve, cut the squid into thick slices and transfer to a plate. Dress with the green chilli and lime dressing and serve topped with Thai basil.