However, I don't know how exactly it could go wrong, since I've never had to cook squid myself.
Any cookbooks present could be for a wide range of styles, so that's up for grabs. Whatever can produce the most spectacular problems will wind up being the ones I use.
I've Googled "common problems cooking squid", "issues cooking calamari", and looked at Wikipedia's Squid(food) page. No luck.
EDIT: So it looks like the general consensus is over/undercooking and maybe an oil fire! You can keep making suggestions if you want, but I definitely have a few good ideas. Thanks a bunch, everyone!