1.In a pot, add the olive oil and sauté the onion and garlic until they soften and turn golden brown
2. Add the cuttlefish to the pot and cook on high heat for 5 minutes.
3.Add the Epic seasoning, fresh thyme, stock, salt and pepper and stir.
4.Continue cooking for another 2 minutes and then add the wine. Continue cooking for another two minutes until the alcohol has evaporated.
5.Add the water and tomato paste and simmer until the cuttlefish are cooked for about 20 - 25 minutes.
6.At the same time, in another pot placed over medium-high heat, add the olive oil and fry the shallots.
7.Cook until they turn golden brown and add the Bulgur wheat. Continue cooking for another 2-3 minutes
8.Then, add the stock and season with salt and pepper.
9.Cook until it boils and cover the pot. Remove from the heat and set aside for 15 - 20 minutes until cooked through and all the liquid is absorbed.
10.Finally, serve the cuttlefish with the Bulgur wheat.