Stuffed Cuttlefish

Ingredients (6-8 servings)

3-4 medium sized cuttlefish, whole and cleaned
1/2 cup rice
6 onions, finely chopped
1/2 bunch of dill, finely chopped
1/2 bunch of parsley, finely chopped
1 clove of.garlic, chopped
3 ripe tomatoes, grated
1 tsp. tomato paste
1 cup olive oil
1 bay leaf
12 / f. White wine
Salt Pepper

 Method

Boil the cuttlefish in a large saucepan for about five minutes and then drain it.

In a pan, sauté, in the half quantity of olive oil, the three out of six chopped onions and the garlic. When they wither, add the heads and tentacles of the cuttlefish -  after you have drained them well - until they get a light brown color. Add the rice, dill, parsley, salt, pepper and mix. When the filling is homogenized, remove the pan from the fire.

To make the sauce, boil the remaining three onions in the pot, the rest of the olive oil, the tomatoes and a little water. Finally, add the bay leaf, the white wine, some pepper and bring it to a boil.

Using a spoon, fill the cuttlefish with the stuffing, close it with a toothpick, spread it on a pyrex and pour it the sauce over it.
Bake the stuffed cuttlefish in a preheated oven at 185C for about an hour.