Heat a skillet over medium-high heat. When it's hot, add the cleaned and dried cuttlefish. Cook for about 2 minutes, then remove it before it starts to release water.

In the same skillet, quickly sauté the shrimp and set them aside.

Add 3 tablespoons of olive oil to the skillet. Slice the garlic and fry it until it starts to sizzle. Add the noodles and toast them for 2-3 minutes. Drain the oil and set the noodles aside.

Return the oil to the skillet. Add the whole ñora pepper (opened and seeded), the red bell pepper cut into strips, and the grated tomato. Sauté until all the liquid has evaporated.

Add 1 teaspoon of paprika to the sautéed vegetables, stir, then pour in the white wine. Let it reduce, then remove the ñora pepper and bell pepper strips.