- 1 1/2 cups EXTRA VIRGIN OLIVE OIL
- 1 kilo fresh small cuttlefish
- 1 large onion
Clean the cuttlefish, remove the central bone, the intestines and the ink. Wash and chop them if they are large. Keep 3-4 ink bags. Next, heat the olive oil and saute onion until brown. Then place the cuttlefish in the pot, slightly brown on all sides and add 2 cups of water. Cover the pot and let the cuttlefish simmer for 30 minutes. Then uncover the pot and add the ink bags, the salt and the wine. Continue boiling for 25-30 minutes until completely cooked.