This has us particularly excited as, usually, all the calamari caught locally ususally gets exported. South African squid is the base lekker, it can be bit chewier than the imported stuff but that can be a avoided if cooked one of two ways. Hot/quick or low and slow.
Tenderisers like fresh pineapple and paw paw or the tenderiser powder you can buy in the shops can assist with softening before cooking.
Our calamari is delicious but you MUST cooked quickly over super high heat or low and slow or it will be tough.