PRE-PROCESSES

• Clean the cuttlefish. Reserve.
• Chop vegetables in plain clothes to make a fumet.
• Cut the garlic into slices, the onion into julienne strips, the green pepper into rings, and the tomatoes into quarters. Reserve.
• Chop parsley into brunoise. Reserve.

ELABORATION

• Start a fumet.
• Place the vegetables and the oil in a bowl (you can start with the already sautéed vegetables) and place the squid spread out.
• Cover the rondón and stew over low heat.
• Once the cuttlefish are soft, take them out and reserve.
• To make the sauce add the necessary ink dissolved in white wine.
• Add the slices of bread (previously dried in the oven), let the whole boil and moisten with stock if necessary.
• Crush and sift.
• Add the cuttlefish and bring to a boil.
• Finally rectify the point of salt.
• Prepare a pilaw rice and cool it as soon as possible by removing it on a cold gastronor plate.