First, sauté the red bell pepper (cut into thick strips) with the chopped onion and whole peeled garlic cloves.

After a short while, add the cuttlefish and cook, being careful not to burn the pepper or overcook the cuttlefish.

Add the tomato sauce (for this amount, I used almost 1 cup, but you can adjust to taste). This also helps prevent the vegetables from burning.

Add the fish, cut into pieces. It cooks quickly, so don’t overcook it or it will dry out.

Add the pasta and stir a couple of times so it absorbs the flavors.

Next, pour in the seafood broth. One liter (4 1/4 cups) should be enough, but if it’s not, you can add a cup of hot water with a little fish bouillon.

When the pasta is almost done, add the shrimp. They only need about 2 minutes to cook.

Finally, let it cook for the time indicated for the pasta, making sure it doesn’t dry out or overcook. Serve hot!

You can serve it with aioli on the side.