Pot-Roast Cuttlefish with Ink 

Purchase the cleaned cuttlefish from a  Blue Island Fish Market       

Ask at the Fish Market to keep the ink separate from the cuttlefish      

Get all the ingredients ready:       

1. Wash and cut the cuttlefish into 1.5 cm slices          

2. Cook the cuttlefish      

3. Unite all the ingredients         

4. Prepare the green salad         

5. Serve           

Method:                                                                 

Heat the olive oil in a pan on a high heat, add the cuttlefish and fry them until all their liquid has gone. Next, add the onion, bay leaves, cinnamon stick, and stir. Put the cuttlefish ink in a glass, add a little water and stir with a fork to dilute the ink. Pour the ink into the pan. Cook until the onion has softened, then add the tomato paste and the wine. Add the cup of water and cook on a high heat until the cuttlefish are soft. 

Next, add the pasta (orzo) and the vegetable stock, season to taste with salt and pepper, and stir well. Let it boil for 2 minutes, and then cover the pan with a towel and then the pan lid. Remove from the heat and leave for twenty minutes for the pasta to cook fully.    

Put all the salad ingredients in a bowl and mix carefully.         

Serve the pot-roast cuttlefish with the green salad.