the key to cooking squid is high temp / short time. (or conversly, stewed for a long time)
My favorite squid is to take the body and slice it open and score the surface like a pineapple. Then coat with olive oil, a pinch of salt, pinch of pepper, pinch of garlic powder. Heat a grill as hot as you can. I am talking like the surface of the sun. Throw the squid on grill for 30 seconds each side.
Serve with some sort of meditaranean rice mixture and a side of spinach sauteed in garlic/evoo.
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