Clean the cuttlefish separating the head from the mantle and discard the ink sac, the cuttle, the beak, the eyes and the skin.
Rinse thoroughly, cut into pieces and set them aside in a strainer to drain.
Heat the oil well in a pot and sauté the onions and garlic until they are tender. Make sure that the garlic doesn't brown too much because it gets bitter.
Add the cuttlefish and stir until they absorb all their liquids.
When they are left with just the oil, stir in the wine. Let them boil for a while in the wine until the alcohol evaporates.
Then add the rest of the ingredients to the pot, cover with the lid and simmer until only the oil and very little liquids are left.
Serve and bon appétit.
