When the cuttlefish is almost cooked, add the drained beans and cook for another 5 minutes. Correct the salt and tabasco.  

Add the sliced chorizo, the finely chopped tomato and the bay leaf. Let it sauté so that the tomato dissolves and add the cuttlefish cut into cubes and the tomato pulp.  

Pour over the white wine and put the lid again. Cook the cuttlefish, over a low heat, adding water when necessary.  

Mexa com colher e tempere com o sal, a pimenta branca, o tabasco e a salsa. Tape e deixe cozinhar durante 5 minutos.  

Start by covering the bottom of a saucepan with olive oil, let it warm and add the chopped onion and garlic cloves, letting them soften over a low heat.