Put all the ingredients for the fava and mash them all together until you achieve a smooth texture.
In a pan put the oil together with the onion to shine for 1 minute, add the cuttlefish, fennel and pulp, a little water, herbs and let simmer for 20 minutes.
Cuttlefish must be left with their oil. Serve the fava in a slightly deep dish and the cuttlefish on top.
Tip: We can add a few drops of lemon for extra acidity.