Mallorcan cuttlefish

Ingredients (4 people)

1 kg of cuttlefish
3 bunches of spring onions
1 laurel leaf
4 pieces of garlic
30 gm of pine nuts
50 gm of raisons
10 cl of olive oil
10 cl of water
10 cl of white wine
1 teaspoon of red paprika
A little amount of chilli

Cut the cuttlefish in square pieces, putting them in a casserole dish of clay with oil, garlic, red paprika, a laurel leaf and a glass of white wine. Leave it to reduce in volume and then add the water, bring to boil on a low heat for an hour. When the Cuttlefish is soft, add the spring onions well chopped, the raisons and the pine nuts. Leave to cook for 10 minutes. When it is ready to serve add the chopped parsley.