How to tenderize large squid? My whole life I've been buying small squid (maybe 4-6" long bodies without the head and tentacles), which are very mildly chewy and tender.  All it takes is sautee them in a little OO and they are good to eat, IOW, no additional tenderizing is needed.

Yesterday I got some large squid, about 1 lb each before cleaning, probably 10"+ long without the head, probably 5-6 times as much meat as the little ones I usually get.  I remember trying to cook that before and they came out very tough and with a bit of unpleasant odor.

Is there a way to marinate and tenderize large squid and to somehow neutralize the odor?
Papaya is a known tenderizer for octopus, squid, and other meats. Another option is papaya enzyme tablets found in the supplement section of drugstore. Either can be added to the recipe while marinating or cooking. The tablets have the advantage of imparting no flavor. I can't judge the amount without a recipe, but pretty hard to go wrong. Also squid and octopus must be flash grilled or cooked for a long time. Anything in between results in tough meat.