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I have read that the squid and cuttlefish are more tender if they are cooked in less than 3 minutes in a pan. But what about steam cooking, how much time does it need?
I have always found that squid needs to be only cooked for 1 minute (2-3 minutes if battered and deep fried). Any more or any less results in very rubbery texture.
It can also be slow cooked for an hour or more in a soup so that it becomes tender.
Squid etc are tender if cooked very quickly or for a long time. In between = rubber, inedibility
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