Just don't overcook squid, because it turns into flubber. Has anyone seen those Japanese squid popsicles? I lived in Japan for a few months, and at a festival I saw droves of people eating little squids on sticks. Okay, they weren't really popsicles, but they were tiny, tasty, impaled cephalopods.
Squid ink pasta is supposed to be good. I have eaten lots of ink (from exploding chewed pens), and it never tasted good. Perhaps a good squid ink pen would be a solution.
As was mentioned before it needs to be cooked quickly. I would score it in a criss-cross and cook on an already hot griddle. Or in strips in a stir fry. Squid is very much a texture. It needs to be brought out with some sauce preferably acidic. Lemon, tomato, etc. Some people like quid ink. I don’t.
A restaurant I've been to has a sort of salad with either raw or nearly raw squid. I'd like to know how to make it, esp. to know if the squid really is raw.
The main thing about squid is that it needs to be cooked VERY quickly. You can stir fry it for a couple of minutes or ... (sorry not a ver detailed or scientific recipe).
Some of the best recipes aren't very scientific. See my thread on the Asian-Indian wok cooking.
As far as squid goes: I saw a man cooking it on a gigantic Mongolian BBQ which is a large, round, metal surface heated to a high temperature. He walked around the device using two wooden sticks to move the preparation along the surface.
I remember he added sesame oil, light soy sauce, and "oyster sauce". The trick was in the temperature and sauces.
The process was completed in a matter of about a minute with a great deal of steam rising from the surface of the steel.