Make the dressing: combine the garlic, chilli and rosemary. Add just enough oil to cover.
Oil and season the squid and tentacles, and cook over a hot barbecue. Let the squid get nice and charred before turning over (approx. 3 minutes), then flip and cook for another 1 minute on the other side. Remove from the heat.
Slice into rings, dress liberally with the chilli oil and serve with lemon wedges.
Photo by Kirstie Young