RE: Pepper Squid
Actually, the members of the Subclass Coleoidea (http://en.wikipedia.org/wiki/Coleoidea) swim through most of the world's waters, and are eaten almost everywhere. Asia and the Med basin seem to do the best things with them.
I love the way the Chinese crosshatch the back of the body so that it curls up and stays tender, but my favorite way was to marinate it in my version of Cajun spices, grill it VERY quickly over hot charcoal and serve it with a beurre blanc. It also makes the world's best seafood salad.