Speciality: Grilled cuttlefish from the estuary with black sauce

A sauce is prepared by sautéing plenty of onion, bell peppers and home-made tomato sauce with reduction of Albariño, to which fish broth is added together with the ink from the cuttlefish. The pasta, cooked al dente, is sautéed with the sauce while the cuttlefish are cooked in a frying pan. Once the ingredients are ready, and before plating up, add oil, garlic, lemon and parsley.