Barbecued squid with charred lemon and caper dressing

jalapeño pepper

lemon 1, halved 

squid 800g, beak removed and separated into hood and tentacles. 

sesame oil

capers 2 tbsp, plus 2 tsp kept whole

garlic 1 clove, crushed 

extra-virgin olive oil

honey

shallot 1, finely chopped

smoked paprika

flat-leaf parsley chopped to make