Donna, my hubby catches squid for me, too. If ever there’s any doubt as to whether it’ll be tender when cooked, especially if it’s a big one, the night before I cook it, I tenderise lightly with a tenderiser, score the flesh in diamond patterns, cut into required size pieces and then marinade it in milk until I need it the following day. Works a treat 👌

Ro, I use a thermometer and adjust the heat higher or lower as required.

….a QUEEN!