Cuttlefish is the name given to small squid, especially in the Basque Country where they are traditionally enjoyed.
Cuttlefish, onion, tomato, bacon, and cuttlefish ink. The cuttlefish body is stuffed with sautéed pork or ham hock and trotters. Then it is cooked in an onion-based sauce with other sautéed vegetables, to which the ink is added. The most laborious part of preparing this dish is cleaning the mollusks, removing the guts, eyes, mouth, and cuttlebone—a kind of wide, flat spine. It's also important not to break the bag of ink inside. To enhance the black color of the sauce, fishmongers can usually supply extra bags of ink.