Step 1: Clean and chop squid
Squeeze behind the head to extrude the beak, and remove it from the center of the tentacles. Cut just below the eyes to free the tentacles, then add them to the bowl with the body rings.
Tentacles are the best part. No, really- they're fantastic.
Step 2: Season
Step 3: Pan-fry
Flip and stir the squid around with a pair of heat-proof tongs, and remove the squid IMMEDIATELY when it turns opaque. This should take just about a minute.
Yank the squid out of the pan, and let them cool on a paper towel.
The saying goes that squid should be cooked for two minutes or two hours; intermediate cooking leaves it rubbery and gross. It's easy to do a quick-cook if you pay a bit of attention and cook the squid in batches.
Step 4: Chop fresh stuff
Coarsely chop 3-4 shallots, or finely mince a quarter of a purple onion.
Coarsely chop a large handful of cilantro.
Combine all above ingredients in a large bowl.
1(Remember all of that about local and seasonal? These Bacon avocados came from a friend's tree, and the blood oranges came from Rudino's farm. It's awesome to know where your food comes from.)