How to prepare squid.
I was highly disappointed in the available squid preparation instructions on the internet, so here goes...

0. WASH all squid in a bath of cold water before you begin to remove ink. If at any point ink or dark digestive tissues get on your hand wash under cold water until clean again.

1. Separate head from cap with minor force. You may find it useful to use a knife or stick your finger into the cap. If the head breaks off just above the eyes, that's fine. Optimally you want about 1 to 1 & 1/2 heads worth of tissue to come with the head.

2. Remove ALL yellow stuff from any tissue connected to the top of the head. It's part of the digestive system. The only thing that should be extruding from the top of the head are two "tube like" muscles -- they taste quite yummy.

3. Cut a small incision on both sides of the ink jet, squeeze the head between the eyes until ink bladder pops out. Set bladder aside.

4. Remove backbone. The cap should have a point at the bottom -- if you pull down a translucent bone similar to a shrimp skeleton will come out in one piece.

5. Stick finger or (very) dull knife into cap to loosen all the organs. It will feel like mucus, just keep playing with it until everything is dislodged. Remove everything.

6. Wash both pieces of squid under running cold water. You want to run cold water into the cap. If any organs or waste can be seen continue removing it until the cap is only one outer muscle (the "skin").

7. Place head in the cap it came from, it is ready for cooking.

To cook:

1. Separate head and cap. Place both on a medium heat frying pan with liberally applied oil (olive or sesame or whatever). Watch tentacles, if they start to burn, rotate head. When head has been cooked on all sides remove from heat. Keep cap on heat (flipping every few minutes) until it just barely starts to contract into a circle (it should have been flat when you started frying).

2. Place both pieces of squid together so it looks like it did before cleaning. Serve.