Turn the first squid so that its wings are flat on the cutting board. Insert a large knife and let it rest flat on the side. With a sharp knife, cut the squid as if to cut it into rings. The flat knife inside the squid’s body will prevent it from cutting all the way through. This will give a accordion-like effect with the squid slices still holding together. Repeat with the other three. In a mortar and pestle, crush the fenel seeds into a light powder with a good pinch of salt and pepper. Sprinkle this everywhere on the squid, making sure it penetrates all the cuts that were made. Immediately place the squid on the hottest part of the barbecue and grill, turning every 30 seconds or so, or whenever it starts to char, until the squid is firm to the touch and goes from opaque to white inside. This should not take more than a few minutes. Add the lemon juice to a bowl with three times as much extra virgin olive oil and mix with a whisk. Incorporate the lemon zest, chili, mint, and a pinch of salt and pepper. Drizzle the squid with this preparation and serve with lemon wedges on the side to squeeze more juice.