Tou can eat them raw, no problem. But the flavour is very different, less intense and more ocean.
This one ended up sauted with onion and garlic and a chilly, white wine, then an heirloom tomato for a while to cook it properly, and parsley, a good mix with linguini, and a squeeze of lemon before serving.
Tasted amazing, but the credit goes for the squid. The nice flavour and texture is what you get from buying line caught adult seafood that lived a good life while wild, instead of eating whale blubber like Marcel!