Preparing cuttlefish makes a mess like no other! The tentacles, eyes and beak need to be removed. The head is then gutted and the ink sack removed; the skin is also removed. The head, once skinned, is brilliantly white and can be thinly sliced, then pan-fried or poached. Cuttlefish tentacles, on the other hand, are tough and are best casseroled with garlic, wine, balsamic vinegar and red onion.
