In the past when housewives prepared this dish, they use to keep the ink bag of the cuttlefish and add it to the sauce, giving it a fine colour and a wonderful taste.

Remove the bone, the intestines and the bag of ink from the cuttlefish. Wash with plenty of water and cut them into small pieces. Heat the olive oil in a saucepan and sauté the onion. Add the cuttlefish, stir the ingredients and pour in the wine. Leave on the heat for 5 minutes and then add the tomatoes, the parsley, the salt, the pepper and some lukewarm water. Simmer over a low heat until they are tender and left with their sauce. Serve them warm with rice.