how do you cook squid?!

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What size? I prefer mine fried no matter. Large ones I cut into thin strips, Tempura batter and fried. The small ones I cut into rings, dredge in flour.

If they are whole, you'll need to clean them--you pull apart the head/'body' (called the tube) from the tentacles and drain out the tube, rinse it. There is a thin clear piece of cartiledge in the wall of the tube that looks like a strip of plastic--remove that by finding the end of it at the edge of the tube and pulling it straight out. Discard it. Then take the tentacles,and squeeze gently where they all come together, a little hard round piece with a point on it will be there, pop it out and throw that away--it's the "beak" or mouth.

Now, chop the tentacles up and set them aside. Get some good smoked ham and chop it--each tube will need about 2 Tbs of chopped ham. Add a chopped green olive for each tube, too. Mix the ham and olives together with the chopped tentacles and loosely stuff into the tube. use a toothpick to pin the end of the tube closed.

Now make a bed of tomatoes, and sauteed celery and onions in the bottom of a baking pan large enough to fit all your stuffed tubes with a little space around them. Lay the tubes on top of this bed and cover with foil and bake at 350 for about 30 minutes. The tubes will swell up with the stuffing, and go almost opaque.

Yum!--and I hate the taste of olives!! It's a great combination.

You could fry and dip in marinara.
Cut into rings and cook in a rustic tomato sauce, don't over cook the squid.
Stuff whole squid with a seafood stuffing and bake.