Cuttlefish in sauce (Almeria style).

Chop the onion and garlic (grind it, I did it with a mortar) and put them in the pan until golden brown.

Once browned, add the tomato cut into small pieces (if you prefer, you can crush it) and let it cook until it starts to release water. All this while stirring a little.

Then add the cuttlefish already chopped (for 2 people maximum 1 kg is fine, it depends on the appetite of each one). Stir over MEDIUM heat, it is important. The cuttlefish must be tender, juicy, not hard.

When everything is well fried, add half a glass of white wine and let it evaporate.

Now cover the cuttlefish with the water, adding salt, bay leaf, nutmeg, ground garlic to taste, and pepper balls (in my case I added ground pepper).

Let it cook over low heat and taste to rectify the salt. And finally, the teaspoon of turmeric (as in my case) or saffron or some seasoning that gives the characteristic color of the cuttlefish in sauce.

Once it is done, let it rest for about 10 minutes before serving. It is a recipe, that from one day to the next, the sauce is much better.

AND DONE!