Squid grilled with lemon and chilli

The chilli version of grilled squid shifts the pairing calculus from the garlic version; the chilli adds moderate heat that the alcohol ceiling now governs, and without the raw garlic pungency the door opens slightly to wines with a little more aromatic presence. The marine squid character, lemon acidity, and olive oil fat remain constant. The wine needs to stay below the chilli heat threshold, cut the olive oil, and have enough freshness to suit the quick-cooked register.