COOKING IT :
The most important thing to remember when cooking squid is that it needs to be cooked either hot-and-fast or low-and-slow to achieve that perfectly tender, springy-but-not-chewy texture—anything in between is going to result in unpleasantly tough meat.
Squid loves the grill. It's best to leave your tubes whole if possible to prevent them from falling between grates, or use a grill pan if your tubes came pre-sliced. Whether you're working with charcoal or gas, crank your heat as high as possible, season your squid with salt and pepper, and grill for two or three minutes until charred and just-cooked. Stuff it inside a tortilla, wrap up in lettuce and kimchi for a Korean style wrap, or eat as-is.
A screaming hot pan is by far the quickest way to get squid to the table. Slice the tubes or leave them whole, season with salt and pepper, sear the squid over the highest possible heat for two or three minutes, and you've got the perfect blank-slate weeknight protein. Toss it with pasta, throw it on top of a rice bowl with some simply cooked vegetables, or use it to top a simple green salad.
Dry-cooking isn't the only way to cook squid. Blanch sliced tubes and tentacles in boiling water for a minute, shock them in an ice bath, and toss the cold squid with thinly sliced vegetables (think fennel, celery, and shallot) and a lemon-y vinaigrette for a fresh, picnic-ready seafood salad. Squid is also great in soups--just add sliced tubes and tentacles during the last few minutes of cooking and serve immediately.
If you've got (just a little) more time on your hands, a simple braise is a great way of cooking squid. Whether you're braising in garlic, herbs, and white wine, a simple marinara sauce, or your favorite curry, allow the squid to simmer for at least 30 minutes and up to an hour, or until very tender.