Rinse the cuttlefish. Fill a pot about half full of water, add the shallots and bring to a boil.

When the water is boiling, add the cuttlefish. After about 5 minutes the cuttle bones come out (those are the white objects floating at the back of the pot, there is one in each cuttlefish) reduce heat to a simmer and cook for another 5 minutes or until tender. Taste the broth (it is black) and adjust taste with salt as desired.

Typically served over rice with some broth.