Culinary Questionmarks

Having read Anthony Bourdain's Kitchen Confidential while at Gressac, Ive been thinking about food a lot this trip (or rather more than usual which I previously thought impossible).
I made a few kitchen efforts in France (some more successful than others), and I knew I would have to cook a significant amount in Morocco.

In my opinion, foreign farmers markets are the most interesting and culturally enriching places to go when traveling (give me 5 minutes in a French market over a whole day at the Louvre any day). In Morocco this is especially true. There is a market 3 minutes away from my apartment and its something to see. Farmers cleaning and grouping herbs and vegetables in the road, butchered meat and raw fish stacked on newspaper, live chickens in small pens next to bloody cutting boards, knee high pyramids of sugary confections with flies covering their sticky surfaces.

I walked into the market and walked from one end to the other (roughly a 10 minute walk) and started thinking, "what can I cook from this?" Ideas rush through my head, old recipes, successes, failures, Giada, Alton, Mom. Nothing, this list of ingredients dont mix together in any way I have ever done, or seen done.
It takes me another pass of the market to realize this isnt how I should be thinking. Not what Matt would cook with potatoes, mint, fennel, and a whole raw fish, but what Morocco would cook. I decide my cuisine needs to pick up Morocco. Everyone knows of Michael Anthony's culinary revelations from his time in Japan (no? just me? oops), lets see if I cant do the same.
I start with the basics: potatoes, onions, peppers, oils, bread.
Then I switch from what do I know how to use to what dont I know how to use?
Live squid.
My palms were a little sweaty as I walk up to the man. I hold up one finger: "Un." No response. For being in a country where I speak the official language of government and commerce there sure is a language barrier.
"Uno...wâ7d (pronounced whahd with a really hard H sound)" he then reaches in, skins and prepares my single squid. Now I dont know much about squid, but this one was beautiful. a large, unbroken body (begging to be stuffed with something delicious), well formed tentacles and thin, flat tail.
I open up foodtv.com to see what my friends Giada and Alton have to say about squid, but I quickly close the window. I dont know what squid tastes like. Sure I've had fried calimari but that's like comparing french fries to potatoes. Why not try to taste the squid itself so next time I know what to stuff into the body (Im thinking coocoos, onion, the tenticles, and fennel, bake it and then serve with a curry sauce. What do you guys think? Anyone ever cooked something like this?)
So heat+pan+EVOO (darn you Rachael Ray!!! but it's so much easier to type)+squid=

It was pretty good. I undercooked it so the first bite was increadily fishy and chewy, but a little more cooking and the flesh became tender, and the flavor mellowed out. Kinda tasted like tilapia (not at all like chicken) if it were a saltwater fish. And so my culinary adventures begin. Sorry chickens, Im coming for you.