Cuttlefish de John Spottiswood

squid (smaller and less tender, but otherwise a fairly close substitute) OR baby octopus OR octopus (A large octopus is much tougher than a cuttlefish, and needs to be tenderized before you cook it. Simmer it in salted water for 20 minutes before adding it to stews, soups, or sauces. Before sautéing or grilling it, remove the suckers and ends of the legs and beat it with a mallet--or against some rocks, as they do in Greece.)