How to prepare tiny salted squid for cooking? So, I have a bag of tiny salted squid. I love squid, but I've never cooked them and have no idea what to do with this. They're whole, and the bag says that they've been steamed, but I don't know if that means they're ready to eat as is or if they need further cooking.

At the moment, my best guess is to look up the squid cleaning instructions in Hazan's Classic Pasta Cookbook or in Time-Life Pasta and hope they apply as well to tiny squid as they do to the larger squid pictured in those books, and then use them in some sort of pasta dish, and hope the fact that they're tiny and already steamed doesn't interfere.

So -- can I clean them in the same way as full size squid? How does the steaming affect their preparation? And what can I do with them? I realize the last question is pretty broad, so I'm mostly interested in answers to the first two, but I'm also open to suggestions for what one can use a bunch of tiny salted squid for.
Those are meant to eat with rice, though you can it on your own. They aren't really salted, they were steamed with some salt, then frozen.