Lulas Recheadas (Stuffed Cuttlefish)

• 1½ lb. large frozen cuttlefish, thawed
• 3 hard-cooked eggs, chopped
• 7 oz. Portuguese sausage, finely chopped
• 2 tbsp. minced parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. salad oil
• 2 cloves garlic, minced
• 3 tomatoes, finely chopped
• 1 bay leaf, crumbled
• 1/2 cup white wine
• 1 cup water

Clean cuttlefish by removing head, viscera and cartilage. Peel off thin speckled membrane; rinse. Cut off the tentacles and discard heads. Chop tentacles; add eggs, sausage, parsley, salt and pepper. Fill cuttlefish three-fourths full and fasten with food picks. In a large skillet, heat oil. Add garlic, tomatoes and bay leaf; cook for 5 minutes. Add stuffed cuttlefish and cook 10 minutes, turning once. Add wine and water; cover and simmer for 30 more minutes.

Makes 6 servings.