Noodles with shrimp and cuttlefish

I defrosted the cuttlefish and shrimp the night before (I always put them in a colander with a saucer underneath to prevent them from freezing).

Chop the onion and garlic and poach them in a little olive oil.

Peel and finely chop the tomato and add it when the onion starts to darken.

Add the shrimp and cuttlefish and cook for about 5 minutes over medium heat.

Add the noodles and sauté for a couple of minutes.

Add the fish stock and cook until it evaporates (about 15 minutes).