125 grams of crushed tomato 200 grams of squid 100 grams of prawns 600 ml of fish broth 175 ml of white wine Three bags of cuttlefish ink Two bell peppers A couple of garlic cloves One medium onion Salt Virgin olive oil
We clean the squid and cut into medium pieces, then peel the prawns and remove the head, shell and intestines.
Cut the garlic and onion as small as possible to fry it with a splash of olive oil in a pan or wide paella leaving it over medium heat, after the onion is crystallized add the crushed tomato, seasoned to taste, letting it cook over medium heat for about 10 minutes.
