Squid lends itself to many different cooking methods: brief boiling, frying, grilling, deep-frying and stewing.
Most commonly, squid is eaten coated in breadcrumbs or deep-fried, as calamari rings for instance.
In principle, the smaller the squid, the softer the flesh. To prepare, the tentacles are first removed, then the body can be sliced up a little with a knife and washed under running water. Finally, the edges and dark areas are removed. Tough masticatory organs between the squid's tentacles must be removed.