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First, clean the squid: Working with 1 squid at a time, cut off the tentacles just about the eyes. Squeeze the base of the tentacles to pop out the hard beak. |
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Rinse the tentacles well and set aside whole. |
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Pull out and discard the cartilage-like "quill" from the body, then rinse the body well, discarding the entrails. |
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Carefully pull off the thin, mottled skin that covers the body, rinse the body again. |
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If the squid bodies are not bite-size, cut them crosswise into 1/2-inch pieces. Set them aside with the tentacles. |
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Repeat with the remaining squid and pat dry. |
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In a saucepan over medium heat, warm the olive oil. |
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Add the garlic and red onion and cook until softened, 2 to 3 minutes. Do not allow the garlic and onion to brown. |
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Add the squid and cherry tomatoes and stir to combine. |
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Pour in the hot stock and cook, stirring, until the squid is just done. They will curl up slightly and turn opaque. Do not overcook, as they will toughen. |
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Season with salt and add the parsley. |
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Ladle into warmed bowls and garnish with the sprigs of basil, if desired. Serve at once. |
