I am ALWAYS on the lookout for baby squid at wet markets. I like them about an inch in length, and finding this size is getting extremely difficult, with a success rate of roughly once a year (though I only hit the wet markets 2 times a month, so I suppose that’s technically a 1/24 chance on average… I find that squid this size are incredibly tender and tasty, but I suppose there is a bit of guilt eating them so small, so young, in the same manner lechon de leche have to be taken from their mommies when they are at their yummiest… :(
Take a half kilo of squid and clean them, then marinate briefly in some olive oil, lemon, salt generously, add some freshly ground pepper and some chili flakes. Heat up a cast iron or other pan over high heat and cook the squid briefly until just done. They will be moist (not crispy) and very tasty.
I then toasted a slice of french bread, drizzled some olive oil on it, placed two slices of salted local heirloom tomato and piled on the squid a la plancha for a nice hearty bite. I had several. :)