To make calamari dishes like calamari with chorizo and artichokes, start with whole baby squid and break it down. Here’s how to do it:
1 Slice squid in half just below the eyes, separating the tentacles from the head; reserve tentacles.
2 Holding the body, gently pull out the head, intestines, ink sac, and clear skeleton; discard innards.
3 Working from the cut end of the body, grasp the thin skin. Peel back toward the tip and discard.
4 Rinse squid body and tentacles before cooking. Slice body crosswise into rings for salads and soups.