Like all seafood, the 'KISS' principle is best.When I was cheffing I used to do it numerous ways, most popular being with Szechwan Pepper and sea salt.Liberally coat with the pepper and salt, then deep fry in very hot oil for 15 seconds max. Serve with wedges of lime or any dipping sauce you prefer.Next method I used to use for seafood buffets as it prepared well earlier and people loved it. Big pot of water, throw soe white wine in, lemon juice, bay leaves, mixed fresh herbs S&P TT. Put fresh squid rings in and bring to boil then simmer for 30 mins till no longer rubbery.Remove and refre