In a saucepan sauté the onion with the olive oil until the onion is golden brown. Add the mushrooms, the leek, the sun dried tomatoes and the rice. Mix well until all the ingredients soften and then add the salt and pepper.
Add the wine and allow the alcohol to evaporate. Finally, add the vegetable stock and boil for 6-7 minutes. Turn the heat off and place the lid on the saucepan for 20 minutes. When the filling is ready, add the parsley and mix well.
Fill the cuttlefish well using a toothpick to secure its ends so that the filling remains in place.
Place the stuffed cuttlefish in an oven tray lined with cooking paper, sprinkle with olive oil, cover with foil and bake in a preheated oven at 180 degrees for around 20-25 minutes. Then remove the foil and bake for another 10 minutes, until the cuttlefish becomes reddish in colour.
Serve with a light olive oil and lemon dressing and fresh vegetables.