Remove the squid ink and cut the squids into rings.

Preheat a skillet over medium heat then pour extra virgin olive oil into the skillet.

Once the oil is hot, stir in minced garlic and sliced shallots then sauté until wilted and aromatic.

Next, add the squid to the skillet and sauté until just wilted.

Pour coconut milk over the squids then cook until the liquid is completely absorbed into the squids.

Add chopped green chili, coconut aminos, and black pepper to the skillet then stir until the squids are completely seasoned and cooked through.

Remove the squids from heat and transfer to a serving dish.

Serve and enjoy.