Rinse and clean the cuttlefish and cut it into pieces. Heat the olive oil in a saucepan and lightly brown the cuttlefish.
Add the onions, all the spices and the bay leaves, and wait until the onions have softened slightly. Deglaze the pan with the wine and allow the alcohol to evaporate.
Add the tomato sauce (or the pureed red peppers). Add some water, cover and leave to simmer for about 20 minutes.
If the cuttlefish is done before the sauce has thickened, remove it and leave the sauce to bubble on a high heat until it has thickened, and then return the cuttlefish to the pan.
Head Chef at the Tzaneio General Hospital