Seafood casserole

Preparation

1. Remove the tentacles from the squid and clean the inside. Then cut them into rings and clean them again. Clean the prawns, saving the heads.
2. Put the prawn heads in a saucepan over a high heat. When they start to brown, crush them with a wooden spoon. Wait for them to release all the juice. Add water and a pinch of salt. Leave to reduce for 15 minutes over a medium heat. Then, strain through a sieve and set the fumet aside.
3. Meanwhile, in a frying pan with a little oil, place the peppers and onion in very small pieces. When they are half cooked, add the garlic, also chopped. Poach.
4. Once the vegetables are ready, add the squid and salt to taste. Remove the raw ingredients and add a good splash of white wine. Allow the alcohol to evaporate.
5. Now it is time to add the fumet. Just enough to cover the squid. Leave over a medium heat and add the stock as needed. They will take approximately 35 minutes to cook.
6. Once cooked, add the prawns. Leave to cook for about 3-4 minutes and remove from the heat.
7. Leave to cool a little and it is ready. If we leave it overnight it is even better.