Hi blue heaven:
Here is my family's recipe for squid; it is essentially stuffed and simmered for hours in a tomato paste-based sauce.
As a northern Italian recipe, it is traditionally served over 'polenta', but it is just as good over any pasta.
1. Use very large squid, approx, 10-12 inches is fine (recipe is for four squid)
2. Clean the squid, and skin them
3. Chop up the tentacles and fins, and put in a fry pan with one diced onion. Add bread crumbs to this, approx. a cup, and fry until the whole mixture is just moist enough to hold the breadcrumbs together.
4. Take each squid tube and fill half way only (make sure it's only half way) with this mixture.
5. Take six oz of tomato paste, dissolve in approx. two cups of water, and simmer the squid in this liquid for three or four hours. Simmer very slowly or the squid will shrink to nothing and will split.
6. Add tomato paste and water to this as it simmers, so that you get a nice thick sauce. I cannnot give you exact amounts for the liquid, as it varies with the time it cooks.
7. After four hours, you will have a thick, dark, sauce, that tastes like nothing else you have had, but it is so delicious. The squid will be tender and can be cut into pieces to be eaten with the pasta. But it is the sauce that is formed that is the best part of the dish
Like all peasant recipes, this takes a bit of time to do, but it is worth it.
You did ask for a recipe that is not just the fried squid we get at most places.