The traditional recipe for cuttlefish in ink sauce is a very popular marine dish, usually accompanied by white rice.
Ingredients: fresh, not too large cuttlefish from the estuary, onion, garlic, paprika, parsley, oil and salt.
Ask the fishmonger to clean them and not to throw away the ink bags.
Put a pan over low heat and cover the bottom with oil. Chop the onion finely, crush the garlic, and fry until golden.
Cooking the cuttlefish: Add the cuttlefish to the pan and fry for approximately 10-15 minutes, also on low heat. Make sure they don’t stick together. Add paprika to taste and stir.
Finally, add the ink, sprinkle with parsley and let simmer another ten minutes over low heat, while moving the pan to bind the sauce. A drizzle of white wine, Ribeiro or Albariño, adds a great finishing touch; and since you already opened the bottle, wash the cuttlefish down with a glass or two and a good piece of bread from Cea.