Cuttlefish balls in its ink

Clean and dice the cuttlefish. Grind it together with garlic, parsley, and salt. Shape the mixture into the balls with your wet hands.

Fry the balls in a frying pan with oil until brown. Remove the balls and add the veggies (garlic, onion, leek, and green pepper).

Fry until tender and then, add tomato paste. Add white wine and cook until alcohol evaporates. Pour the fish stock and dissolve the cuttlefish ink. Reduce the sauce and strain.

Add the balls to the sauce and cook for about 15 minutes.