For the chili sauce:
In a food processor, blend the pepper, garlic, vinegar and water. Pour the pepper mixture into a saucepan, add the stevia and simmer for 10 minutes. Mix the corn flour with some water, add to the pot and remove from the heat as soon as the sauce starts to pour
Defrost the squid rings and put them in a large bowl. Add hot water until covered and allow 1-2 minutes.
In a frying pan, sauté the peppers and garlic with some olive oil for a few minutes.
Drain the squid rings well and dry with paper towels. Season the rings with salt and grill over high heat for 1-2 minutes on each side.
In another bowl, mix the peppers, garlic, lime zest and juice, coriander, chili sauce and olive oil. Stir well and allow flavors to blend for a while. Add the rings straight from the grill and mix well. Serve the squid rings with arugula and garnish with extra lime zest.
Clinical nutritionist & dietician