2 lbs cuttlefish
2 large onions sliced
4 garlic cloves sliced
1 cup red wine
1 cup olive oil
3 – 4 all spice grains
salt, pepper
Clean the cuttlefish, removing the innards, the ink sac and the backbone. Throw away the tooth and the eyes. Wash well, drain and cut into pieces. Heat the oil in a saucepan, cut the onions and the garlic into thin slices and sauté. Add the cuttlefish pieces and sauté until they have absorbed their juice. Add the wine, all spice, salt and pepper. Cover the saucepan and simmer for 1,5 hours, until soft, adding a little water if necessary. If desired, and 4 mashed ripe tomatoes to the mixture.