I have never liked it or tried to cook it. I've eaten it in restaurants where it's like chewing on a rubber band (not high-end restaurants where they may know how to do it right.)
It seems to be one of those things that demand expert cooking - too much or too little heat and time, and it's ruined.
Squid must be cooked for either a very short time or a very long time. Anything in between turns it very rubbery. Two minutes over high heat is plenty. Beyond that will require at least 30 minutes to an hour to re-tenderize it.