Aside form just being ridiculously cute, these couldn’t be any easier. Rather than approaching this with a recipe, look at it as a method.
I seasoned my ground pork much like you would sausage, smoked paprika, garlic, onion powder and some toasted fennel seed and coriander. Brown off the meat so its fully cooked, add to a bowl and I used leftover tomato risotto I had along with some fermented Calabrian chilies and made a stuffing.
Stuff your squid and chill until ready. I picked mine up with just a little oil and white wine, steamed them and then finished with a healthy serving of chorizo butter from the chorizo clams video from a few months.
It’s important to note your little squids are gonna shrink up a bit. Because of this, you don’t want to over stuff them so make sure you leave some room for the squid to contract and you don’t have extra filling coming out burning your pan. I also like to slit them to help manage how quickly they shrink too.