1 kgcuttlefish50 mlolive oil1onion, finely chopped1bunch of flat-leaf parsley, stalks thinly sliced, leaves picked and coarsely chopped375 ml (1½ cups)red wine6tomatoes, coarsely chopped 100 gmsmall wild or Ligurian olives
Clean cuttlefish, leaving skin and ink sacs intact, then thinly slice (don’t rinse). Place cuttlefish and ink in a bowl. Set aside.
Heat oil in a large sauté pan over medium-high heat, add onion and parsley stalks and cook until very soft (about 10 minutes). Add cuttlefish and ink, wine and tomato and simmer until liquid reduces, sauce thickens and squid is very tender (about 40 minutes). Stir through olives and parsley leaves and serve.