Ingredients

• 2 cuttlefish, cleaned (bone removed, head and skin removed, ink preserved)
• Ink of two cuttlefish
• 2 spring onions
• 1/2 glass of red wine
• Olive oil
• Pepper

Instructions

• Cut the cuttlefish in stripes.
• Cut the spring onions thinly.
• Saute spring onions and cuttlefish in olive oil.
• Finish with red wine.
• Add the ink of two cuttlefish, dissolved in two cups of water.
• Simmer until cuttlefish softens and sauce thickens.
• Add pepper.
• Serve with mashed potatoes.