Instructions

Remove skin, outer shell  and innards from cuttlefish. Reserve roe if there were any. Remove the ink sac being careful not to break it, cover with a bit of oil and keep it in the fridge.
Cut cuttlefish body in 1.5 x1.5 inch dices and tentacles into thirds. Chop onion, garlic and green pepper in very fine brunoise. The finer the brunoise cut, the thinner the sauce.
Heat olive oil in a Stainless steel Magefesa pot. Cook garlic until it begins to take on some color. Then add onion and pepper, season with salt and pepper and cook for 20 to 25 minutes over low- medium heat. Once vegetables  are  soft, add the cuttlefish pieces and sauté for a few seconds. Stir in the tomato sauce, paprika, bay leaf and pour in the with white wine. Cover the pot and cook over low heat for about 15 minutes. If running out of sauce, add ladles of stock as necessary. Place the ink sac in colander, hold colander into the pot and then make a few cuts to the ink sac using a pair of scissors. Stir with a spoon to help release the ink, remove the strainer and discard the ink sac.
Cook for further 10 more minutes until cuttlefish is cooked through. Cuttlefish should be tender. However, it is important to make sure we don’t overcook to avoid the unpleasant chewy texture. Remove from heat and let rest for  a minimum of 30 minutes. Prepare the day before for best results. Serve with white rice.
Purchasing already cleaned cuttlefish at the fish market will ease the preparation of the recipe greatly. Cuttlefish roe make a delicious dish when prepared the same way as fried calamari. Dredge in flour and fry in abundant hot oil. Cut into slices and serve. Already cleaned cuttlefish do not include the ink sacs. They can be bought separately to use on the preparation. However, both the color and the flavor will be slightly different.

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