Remove the guts, eyes and beaks from the cuttlefish, but keep several of their ink sacs. Wash them. Cut them up into convenient pieces.
Slice the onions. Heat the olive oil in a pan and let the onion take colour in this, then add the cuttlefish and let them take colour too. Add next the wine, and an equal quantity of water, the contents of two or three of the ink sacs, chopped parsley,