Clean the squid, scrape out any loose membrane from the inside of the squid tube using a thin knife. Be careful not to cut through the sides. Pat the squid dry using kitchen paper and place in a large bowl.
In a smaller bowl, mix the chilli jam, crushed garlic, lime juice and add seasoning. Half of this mixture plus a bit of olive oil will be added to the squid. Coat each squid with this liquid mixture.
Stir the chopped coriander into the reserved chilli mix.
For the lemon aioli, grill the lemon wedges for 2min on each side until charred. Then, squeeze the juice into a bowl and mix it with mayonnaise, garlic, and some seasoning. Set aside.
You may now barbecue the squid, or cook in a large griddle pan, over very high heat for 2min per side, until lightly charred.
Brush with the remaining chilli jam, cook for 30sec then remove.
Serving Suggestions: Serve with the lemon aioli.