Cuttlefish in its ink

Clean the cuttlefish keeping the ink in a glass, turn them upside down, fill them with clean and chopped legs and set aside.
Bring a pan to the heat and add the oil, when it is very hot, lower the heat and add the pepper cut into small pieces, when the pepper is tender, add the bread, divided into two or three pieces and the garlic, peeled and divided in half .
when the bread is golden brown, add the wine and a pinch of pepper, stir everything and
remove from heat. Place a very fine sieve over a glass or small bowl and pass the cuttlefish ink, stirring constantly, with a teaspoon and gradually adding up to two tablespoons of water over the sieve to facilitate the pouring of the ink.
put the paint in the blender glass and add all the components of the sauce, pepper, garlic, bread, wine and olive oil. beat well until completely crushed, looking like a fine puree.
Take the casserole back to the heat and add the sauce, add the cuttlefish, stir well to mix and cover with water. When it starts to boil, turn the heat down and cook, covered, for about 15 to 20 minutes.
during this time, check that they are not dry and move them from time to time to prevent them from sticking to the bottom. after this time, put salt to taste (never before) boil for a minute and set aside.
Serve with white rice and / or some fried bread crusts.