Black orzoto, maybe risotto!

Preparation steps

• First, cook the barley in salted water for about 40 minutes, strain it and rinse under running cold water to wash away the mucus. Leave it in the strainer to drain well.
• Clean the cuticles. Cut the cuttings above the bone, dissolve it, separate the entrails, remove the eyes and mouth, taking care not to damage the ink bag. Save the ink bags. Place the ink bag in a glass with a little olive oil so that it does not dry out before preparation. Put the cleaned cuttlefish to boil in hot salted water until it softens. Leave it to cool a bit, and cut it into pieces.
• Also, clean the smaller scum, wash it well to remove impurities - sand, sludge from the branches. There are also larger scum in the picture, because I also cooked them for salad. Put it to boil in boiling salted water until it softens. It usually takes about 1 hour, but mine was really smaller and was cooked in about 30 minutes. Cool it in that water, then peel the skin and cut it into smaller pieces.
• Preparation of orzota: Heat the olive oil and lightly fry the young garlic until it smells good (1-2 min). Add cooked barley, cuttlefish and cranberries. Stir well. Drizzle with fish stock and add wine. Boil for 5-6 minutes. You can also add some finely chopped salted sardines or anchovies, if you have them, it will enrich the taste, but then do not salt.
• Now add the cuttlefish ink (squeeze out of the preserved cuttlefish ink bags). Stir, bring to a boil for a few minutes. , to evaporate the wine, remove from the heat. Season to taste with salt and pepper to taste.