To prepare the cuttlefish, first cut off the tentacles just in front of the eyes.
Remove the beak-like mouth from the centre of the tentacles and throw it away, then pull the skin off the tentacles and set them to one side.
Cut the head sections from the body and discard, then pull off the fins and pull the skin off these.
Cut the body sections open from the top to bottom along the dark-coloured back and remove and discard the cuttlebones.
Remove the entrails and locate the ink pouches, which are small pearly white pouches, in amongst them.
Carefully remove them without bursting them and set to one side. Discard the rest and then wash out the bodies well and pull off the skin.
Leave the tentacles whole and cut the bodies and wings across into strips 1.5–2cm wide.
Drop the reserved ink sacs into the fish stock, carefully slit them open with a small knife and rinse them out in the stock to remove as much of the ink as you can. Remove the little sacs and discard.
Heat half the oil in a large frying pan over a high heat, add half the prepared cuttlefish and some seasoning and sauté for 1 minute until lightly golden. Remove with a slotted spoon, set aside and repeat with the remainder.
Add the onion and garlic and leave to cook gently, stirring now and then, for 5 minutes until soft but not browned.
Add the tomatoes, bay leaves, wine, inky stock and some seasoning and bring to a gentle simmer.
Add ½ teaspoon of salt and the cuttlefish, part cover and simmer for 45 minutes. Then uncover the pan, increase the heat slightly and leave to simmer a little more vigorously until the sauce has reduced and thickened and the cuttlefish is tender.
Adjust the seasoning to taste, sprinkle with the parsley and serve.