Cut off tentacles just above the eyes. Squeeze the cut end of tentacles to remove and discard beak. Set tentacles aside. Using the flat side of a chef’s knife, scrape along the body from the tail to the opening. Push out and discard entrails, being careful not to break the flesh. The skin is edible; no need to remove it. Reach into the body, remove transparent quill, and discard. Prepare squid according to your recipe.