It’s easier if you buy cleaned squid then you don’t have to fiddle about with the quills and those pesky little ink-sacs 
unless you’ve got a particularly persistent audience in which case the ink-sacs can be put to good use 
Squids, olives, anchovies, parsley, breadcrumbs & Parmesan cheese
Chop the tentacles, olives, anchovies & parsley
....mix with the breadcrumbs & Parmesan cheese....
....stuff the squid tubes with the mixture and close them with cocktail sticks.
Heat some oil and zap a garlic clove and some chopped chillies....
....remove the garlic, add the squids and brown them....
....then get a can of quality white wine....
....and add it to the mix....
....boil in the wine for 15-20 minutes.
Meanwhile, don’t waste any of that stuffing you didn’t use, zap that in some oil in another pan....
....then add it to some cous cous.
Voila. Stuffed squids & cous cous. Hmmm, rubbery
I've eaten it before many years ago, but when I realised "Calamares" was actually squid ( I think it was when I was about to put a tentacle in my mouth 
