Ingredients
1,2 kg (2 1/2 lb) giant black cuttlefish
1 fresh young onion, peeled
A stalk of celery, cleaned and washed
1 carrot, peeled
1 dried bay leaf
3 juniper berries
A bouquet garni
Half a glass of vinegar
4 potatoes
4 tablespoons dried chives
2 tablespoons dried parsley
Lemon juice
12 tablespoons extra virgin olive oil
Salt

Method
Prepare bouquet garni with parsley stalks, thyme sprigs, chives and lemon balm sprigs. If you don't find these fresh herbs, you can use dried ones. In this case add 1 teaspoon of everyone to court-bouillon. Prepare a court-bouillon for boiling your cuttlefish; put whole onion, carrot, celery, bouquet garni, juniper berries, bay leaf and vinegar in abundant salt water. Let it boil over a low heat for about 20-25 minutes. Meanwhile prepare your cuttlefish (one is generally enough): remove its bone, entrails and small bag with cuttlefish black. You can preserve cuttlefish black (also in freezer) for preparing a risotto or a dish of pasta. Remove skin, eyes and mouth and wash under cold running water to clean it very well. Put mollusc into court-bouillon and boil it over a medium heat until soft. Generally it takes about an hour. Meanwhile steam potatoes. Let cuttlefish cool in court-bouillon and then cut into little pieces; put them in a large bowl together with cubed potatoes, dried or fresh parsley and chives and quantity of lemon juice you prefer. Dress with olive oil and season to taste with salt. The dish is ready.