Cuttlefish croquettes in its ink

Chop the onion and bell pepper and fry them in a pan with olive oil.

After a few minutes, add the cuttlefish and sauté for a few more minutes.

Add the crushed tomato and cook for a few more minutes.

Meanwhile, prepare the batter by mixing the milk, egg and cuttlefish ink.

Stir the croquette dough very well until it is easy to remove it from the pan and place it in a container where it will rest for a few hours before being coated in batter.

When you are going to fry the croquettes, heat the oil in a frying pan, beat the eggs and coat each croquette with breadcrumbs.

Fry over medium heat until golden brown.