Set up a charcoal grill or turn on your gas grill for high heat.

While the grill heats up, place a saute pan on the stove and heat over medium heat. Pour in 1/4 cup olive oil.

Once the oil is warm add the garlic, piri piris, bay leaf. Reduce heat to medium low or low and cook for 10 minutes. The garlic should be soft, not brown after the 10 minutes so manage the heat to achieve this.

Once the grill place the squid in a bowl and drizzle with olive oil to coat.

Using a fish cage spread the squid out evenly and close the cage. If you do not have you can grill directly on the grill grate but this may be more difficult to manage.

Place the squid/fish cage on the grill and grill for 4 minutes.

Flip the cage over and grill for another 3 minutes.

Remove from the grill and take the squid out of the fish cage. Place the squid in a heat proof bowl and pour the garlic chile oil over top.

Squeeze the juice of the lime on top and season with a few pinches of salt.