- Fresh and cleaned cuttlefishes with or without their ink
- Quality white or red wine
- Chopped onions (optional)
Place the cuttlefishes in a saucepan with or without their ink (let your taste deside), add and cover with water and leave them boil. When you prick the cuttlefishes with a fork and they are soft, without removing the fluids from food, add 1 water glass of wine per pound of cuttlefish. Mix the food and while the cooking process continues, the cuttlefishes will now begin to soak the juices in the saucepan. Before the liquids run dry and at the stage where they have thickened, add olive oil and if you prefer some chopped onions. Let them cook 3-5′ and withdraw the food from the heat.