Ingredients

• 1 kg small cuttlefish, cleaned (bone removed, you may keep half of the ink)
• 1 onion, finely cut
• 1 small leek, half of it finely cut, and the other half thickly cut
• 1 carrot, cut in small pieces
• 1 sprig fresh thyme
• 2 bay leaves
• 1 garlic clove, finely cut
• 1/2 wine glass white wine
• 1 fresh tomato, mashed
• 2 spoon tomato paste
• 1 spoon vinegar
• 1 spoon sugar
• 1/2 cinnamon stick
• Pinch of pimento
• 1 spoon sweet paprika
• Salt
• Pepper
• 1/2 tea cup olive oil

Instructions

• Bring the cuttlefish to a boil and throw away the water.
• Bring to a boil again and boil for 5 minutes.
• Remove from heat, cool and cut in thin slices and small pieces (body and tentacles).
• Preserve the water that was used to boil the cuttlefish. It can be used to boil rice, elbow macaroni or orzo to accompany the cuttlefish.
• Pour the olive oil in a saucepan an saute the onion and the finely cut leek pieces.
• Finish with white wine.
• Add the rest of the ingredients and simmer until cuttlefish are tender. In the pressure cooker they need only 20 minutes.
• Remove from heat, let the cuttlefish cool a bit and serve with rice or pasta. We used orzo, which was boiled into the water in which the cuttlefish were initially cooked.