Cuttlefish with fennel and green olives

Ingredients:

1 1/2 kilos cuttlefish, cleaned

5 spring onions, finely chopped

1 glass extra virgin olive oil

1 glass white wine

1/2 kilo fennels, finely chopped

5 tomatoes, grated

Salt and pepper

1/2 kilo tsakistés green olives

Ink from three cuttlefish

2-3 cloves of garlic

Preparation:

Clean and cut the cuttlefish. Saute with garlic and spring onion and extinguish with wine. Add the fennel, tomatoes, olives, salt, pepper and ink dissolved in 1/2 glass of water and boil over low heat for about 20 minutes.