Speciality: Cuttlefish from the estuary in its own ink

First, prepare a fumet with fish bones and vegetables. Sauté onion with a little extra virgin olive oil and garlic separately. Once this is sautéed, add the cuttlefish. Cover them with the stock that we have previously set aside, add a little salt and cook them until they are ready. The cuttlefish are served on the plate with boiled rice.