Chop cuttlefish tentacles and wings finely.
Stack halved cuttlefish bodies in vacuum bags and freeze for at least 2 hours until solid.
Fry the minced tentacles and wings in a hot pan until liquid is released, then drain and discard liquid.
Gently fry shallots, garlic, and bouquet garni in olive oil until soft.
Add the cooked cuttlefish mince, parsley, and tomato purée and cook for 10 minutes.
Stir in brandy and reduce, then add wine and reduce by half.
Add chilli flakes and enough water to just cover the contents.
Simmer for 15 minutes until cuttlefish is tender and liquid has reduced, then season with salt and pepper.
Slice the frozen cuttlefish bodies into 2mm strips.
Boil the slices for 15 seconds, drain, and mix with butter, salt, and pepper.
Serve the ragout over the cuttlefish slices and garnish with parmesan and parsley.