Ingredients:
80 dag cuttle fish
1 dl olive oil
3 dag onion
clove
parsley
5 tea-spoon white wine
salt
pepper
30 dag rice
5 dag scrubed parmesan

Directions:
Remove the dark outer skin and cartilage from cuttlefishes. Cut them into small pieces. Heat skillet with olive oil, serrate onion and put cuttlefish and dark outer skin into it. Braise that aboud 20 minutes until the cuttlefish becomes partially tender. Add persley and clove that are cuted in small pieces and wine, salt, pepper and rice. Before that saute the rice on 0,5 dl of olive oil.
Add the rice in the skillet with cuttlefishes, then add water to an extent 1:1,5 of rice and cook that for 10 minutes. Be careful about rice to not become cooked and to be "al dente". Before serving scatter with scrubed parmesan.