[In this recipe: Cuttlefish,20/40 cuttlefish]

Serves 4 people:
1Kg cuttlefish
500g tomato sauce
1 white onion
1 clove of garlic 
1 sprig of parsley
Dry white wine
Hot water
Extra virgin olive oil
Eviscerate the cuttlefish, wash it in tap water, cut it in medium-size pieces or in large strips.Finely mince garlic, onion and parsley.Heat the oil in a saucepan, add some prepared minced and let it dry.Add the cuttlefish, let it gain taste for a minute and douse it with white wine. Let it evaporate.

Add tomato sauce, dilute with a small amount of water, add some salt and pepper.Bring it to a boil, cover it and keep on cooking for about 25-30 minutes.

Turn off the heating, lay the cuttlefish and its sauce on a dish and serve it.

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