● 1 kg cleaned and cubed cuttlefish
● 6 finely diced onions
● 400 g tomato passata
● 4 minced garlic cloves
● fresh fennel
● fish stock
● Sobrasada from Mallorca
● parsely
● 200 g toasted pine nuts
● 50 g sultanas
● ½ glass of dry white wine or brandy
● paprika (sweet or spicy depending on taste)
● black pepper
● extra virgin olive oil
● salt
