2 whole cuttlefish, cleaned (ask your fishmonger to do this) and cut into 1 cm dice

¹⁄³ cup (80 ml) olive oil

50 g pancetta, diced

2 cloves garlic, crushed or finely chopped

1 onion, finely diced

½–1 red chilli, seeded and finely sliced

½ cup (125 ml) white wine

1 × 440 g can diced tomatoes

2 kg mussels, drained if in plastic pack

1 × 440 g can cannellini beans, drained and rinsed

Handful of basil leaves, finely sliced

Handful of flat-leaf parsley leaves, roughly chopped

Freshly ground black pepper, to taste

Crusty bread, to serve

1. Heat a large pot on your wok burner to very hot then add the cuttlefish and half the oil. Cook the cuttlefish for about 30 seconds until it is opaque, then remove it from the pot with a slotted spoon. Set aside.

2. Add pancetta to the pot and cook for about 1 minute. Add the remaining oil, garlic, onion and chilli and cook over high heat for about 1–2 minutes until the onion softens and the pancetta begins to colour. Add the white wine and tomatoes and cook for another 3–4 minutes.

3. Add the drained mussels and stir to coat well with the onion and tomato mixture. Place a lid on the pot and bring to the boil, shaking the pot occasionally. After about 2–3 minutes, when the mussels begin to open, fold the cannellini beans in gently so they don’t break, then add reserved cuttlefish, basil, parsley and plenty of pepper.

4. Ladle into big bowls and serve with crusty bread.