I've cooked squid many times, either stuffing it, or slicing it into rings to braise in liquid. Recently I was reminded of the method of scoring the squid in a cross-hatch pattern to create a pretty piece of squid once it's cooked.
I tried doing that tonight, but it looks pretty pathetic. Tastes great though! Can someone describe the techique for me, so I'll be more successful the next time? Thanks!