If you're using squid, I believe that you either have to cook it very quickly, or very slowly.

( Agnostic Antichrist Baltimora, Tue 22 Nov 2011, 10:41, 1 reply, 12 years ago)

very quickly.
Squid isn't great slow-cooked, although you can.

If they are baby squid, chop them into rings. If it's a full size bugger, split the body open once you've cleaned it, then run a dinner knife over the inside in a criss-cross pattern. cook it other side down for 45 secs then scored side down for 45 secs. It'll roll up into a tube, then slice it and throw it on top of the finished paella.
( the mighty badger Aphrodite, on a bar stool, by your side, Tue 22 Nov 2011, 10:46, Reply)

it will still be an inedible rubbery piece of shit though

( rachelswipe with a fork, Tue 22 Nov 2011, 10:53, Reply)

Nah, you just need to get fresh squid.
If it's fresh and it comes out rubbery you've cooked it totally wrong.
( the mighty badger Aphrodite, on a bar stool, by your side, Tue 22 Nov 2011, 11:03, Reply)