Pljukanci with broad bean and cutlefish

Cleaning the cuttlefish: Cut the cuttlefish on the side where the bone is and carefully pull it out. Lightly score the "back" on both sides, making sure the inside remains in one piece. Cuttlefish blackness is on the inside, connected to the head and digestive tract - carefully separate it to preserve the blackness, which gives the dish its special flavor and strength. Separate the digestive tract from the head, remove the tooth, and dice the head, arms and body. Do not rinse the cuttlefish from blackness.

Finely chop the capsicum and fry it in olive oil for about 10 minutes. Add the cuttlefish and simmer for another 10 minutes, then add freshly chopped parsley and garlic, and cover with white wine. Simmer until the alcohol evaporates. Pour the fish stock over the dish and add the black cuttlefish as desired.

Boil the spittoons in boiling water (7-8 minutes). When the cuttlefish is soft, add the beans (cleaned from the membrane) and season as needed. 

Tip for ink: The best way to "extract" cuttlefish ink is to put a bag of ink in a cup, add warm water or stock, and work it with a fork. Strain the pulp through a sieve before adding to the dish. You can also freeze it for future use.