Heat oil in a frying pan. Sauté the garlic, cinnamon, and cloves until they turn gold. Add the onion and cook until golden.
Add the wine and simmer for 10 minutes.
Stir in the vinegar and season with salt and pepper.
Add the bay leaves and the peppercorns.
Add the cuttlefish strips, stir, and simmer on low heat for 30 minutes or more.
Remove the cuttlefish from the cooking liquid.
Cook the remaining liquid down and stir in squid ink.
Serving Suggestions: Serve the cuttlefish in the reduced red wine-squid ink sauce, sprinkle with chopped parsley. Also, serve with lemon wedges and steamed rice.