Hold the body of the squid, firmly pull out the squid's head and innards.
Cut and retain edible body parts, such as tentacles and body tube.
Discard the head behind the tentacles, innards and squid ink sac.
Remove skin from squid.
Pull out and discard cuttle bones.
Cut the squid from the inside from its opening to the pointy bottom.
With the tip of a sharp knife, create parallel diagonal lines from end to end.
That's about halfway deep into the squid's flesh.
Be careful not to cut it all the way through and make sure the cuts are on the inside of the squid.
Cut the squid into bite-sized pieces.
Squid is ready to cook.