Loligo squid tubes are perfect for stuffing. They can be filled with almost any mixture of grains, rice, vegetables, and meat. Frequently the tentacles are finely chopped for inclusion in the stuffing.
The tubes can be sliced into rings and sautéed or battered and deep fried along with the tentacles (either Italian-style or in tempura batter). To grill squid tubes, cut them down the middle so they open up flat, then score the inner flesh without cutting through. This will ensure that the opened tube will cook properly.
Perhaps the most important thing to keep in mind when cooking squid is that it either needs to be cooked hot and fast (grilled, high-heat sautéed, steamed or deep fried) or low and slow (simmered or braised for at least 20 minutes). Anything in between can leave the meat rubbery and unpleasantly chewy.
For additional flavor, squid can be marinated, but not for longer than overnight, lest it become unpleasantly soft from absorbed moisture.
Once cooked, squid can be chilled and served in salads or as a cold appetizer. Raw squid can be served as sashimi or used in sushi.
Flavors that pair well with squid include chile peppers, white wine, garlic, ginger, ham, lemon, lime, vinegar, cilantro, parsley, oregano, saffron, other seafood and fine extra virgin olive oils. For starch pairings consider pasta, couscous, risotto or polenta.