An easy recipe from Nigel Slater.
First make the salsa. Roughly chop the tomatoes and put into a bowl. Cut the lime in half and squeeze over the tomato, Chop the chillies finely and add to the tomato with the chopped coriander. Season with salt and refrigerate.
Put the sugar, lime juice, fish sauce, a few good shakes of chilli sauce and the dried chilli into a small saucepan. Place over a moderate heat and bring to the boil. As soon as the sugar has dissolved and the glaze has become a deep golden brown, remove from the heat.
Toss the squid in a little olive oil and season with salt and pepper. Thread on to soaked wooden skewers. Cook overr a hot grill or griddle pan for 1-2 minutes until the squid has turned opaque.
Brush with the glaze and cook for a few seconds more until the squid is glossy and lightly charred here and there.
Serve with the chilled salsa.