500 g large Frijobel cuttlefish
1 onion
2 gousses d'ail
a generous drizzle of extra virgin olive oil
1 feuille de laurier
1/2 Alentejo traditional chorizo
1 stalk of fresh parsley
1 tomato
2 cans of white beans
2 tablespoons tomato pulp
130 ml white wine
1 pincée de poivre blanc
Tabasco, as needed
Sel, au besoin