• Cut them into pieces if they are too big
• Brown the cuttlefish pieces in a lot olive oil (the sauce will be all the better), add some garlic
• Pour some white wine over it, the juice of a lemon, add pepper and salt
• Do not let all the sauce evaporate, it is so delicious with a piece of fresh bread
• Sprinkle with finely chopped chives and serve

This simple and succulent dish goes well with the Heida La Leyraz of which the 2013 is available now.