2 Finely Chopped Onions
3 Bay leaves
4 Garlic cloves
1 kg Cuttlefish, cut into strips
200ml Red wine
2 tsp Red wine vinegar
1 Lemon, juice only
3 tbsp fresh chopped parsley
Lemon wedges, to serve
1. Heat the oil in pan with a lid, then add the chorizo, onions, peppercorns, bay leaves, and cook on a low heat for about 10 minutes.
2. When the onions are soft add the cuttlefish pieces and cook for about 5 more minutes. Then add the red wine, vinegar, passata & sugar to taste. Bring to the simmer, season and cover with the lid and place in the oven at about 160 for 1 hour until the cuttlefish is tender.
3. Season to taste an squeeze in the lemon juice, sprinkle with chopped parsley and serve with crusty bread