How to make
Clean the cuttlefish from the visible skins and remove the hard ball at the base of the tentacles. Small cuttlefish do not need to be peeled, so cleaning is quick.
Place them in a pot and cover them with water. Add one bay leaf and peppercorns and boil, until they become tender - about 1 hour. Safe about 1 cup of the broth they were cooked in, and cut the seafood into large pieces and store them in the broth, to prevent them from drying out and darkening.
Finely chop the onion and the carrots into circles. Peel the garlic and crush the whole cloves slightly by pressing with the broad part of a knife or with the palm of your hand.
Heat the olive oil over medium heat and fry the onions, spring onions and carrots with a little salt for 5-6 minutes. Pour the tomato puree and add the bay leaf. Cook for another 5-6 minutes and add the cuttlefish with the broth. Reduce the heat and simmer for 10-15 minutes, or until the liquid has almost completely evaporated.
Serve the dish hot and sprinkled with chopped spring onions.
Enjoy your meal!
