The Japanese are not the only ones to eat cuttlefis or squids raw.
In French Languedoc, especially along the coastline separating the Thau Lake from the sea, locals have an interesting, is simple, way to accommodate small “calamars” (French for calamari) very reminiscent of recipes found in Greece, Italy and Spain.

Marinated Cuttlefish:

INGREDIENTS: (this can multiplied at will, so I’ll keep to elements, instead of quantities)
-Cuttlefish: Choose them small
-Garlic, finley chopped after being crushed with a fork, spoon or heavy knife.
-Lemon juice
-Olive oil (EV)
-Green chili pepper (fresh and high quality, fresh jalapenos is fine): finely chopped (discard seeds!)
-Salt & pepper

RECIPE:

-Peel off “skin” of calamari wherever possible. Clean them thoroughly under running cold water. Take off excess water with kitchen paper.
Cut into bite size or according to preferences.
-Let them marinate together with chopped garlic, lemon juice, olive oil, chopped green chili pepper, a little salt and pepper.
Proportions: 1 clove of garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 small green chili pepper.
-Mix well and leave in fridge for at least 1 hour.
Serve in individual pots or on good toasted bread as tidbits for aperitif before a larger meal or as a snack to go with your beer or wine!

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