- 1 1/2 kilos cuttlefish, cleaned
- 1 glass EXTRA VIRGIN OLIVE OIL
- 1/2 kilo tsakistés green olives
- 5 spring onions, finely chopped
- 1 glass white wine
- 1/2 kilo fennels, finely chopped
- salt and pepper
- Ink from three cuttlefish
- 2-3 cloves of garlic
Clean and cut the cuttlefish. Saute with garlic and spring onion and extinguish with wine.
Add the fennel, tomatoes, olives, salt, pepper and ink dissolved in 1/2 glass of water and boil over low heat for about 20 minutes.