Monkfish, cuttlefish, artichokes and shrimp dish recipe

Ingredients to make Monkfish, cuttlefish, artichokes and prawns dish:

• 600 gr. cuttlefish
• 2 medium monkfish
• 6 artichokes
• 2 large onions
• salted
• Pepper
• 1 cup grated tomato
• 1/2 tablespoon of garlic and parsley
• flower
• 24 prawns
• 1 glass of fino la Ina
• garlic
• parsley
• For the mince:
• 1 garlic
• 6 toasted almonds

How to make Monkfish, cuttlefish, artichokes and prawns dish:

1. First of all, season the prawns with salt and pepper, flour them a little and fry them over and over again.
2. Let them cool and then peel them, reserving the heads in a saucepan over the heat with a little water so that they let go of all the substance.
3. Then, in another saucepan, drip oil and fry the prawns, add the cuttlefish cut into pieces, the chopped onion, the grated tomato, the salt and the pepper, together with a little garlic and parsley.
4. Cook everything first over high heat, and when it starts to boil, lower it.
5. Once the cuttlefish is cooked, throw the fino on top and let it reduce, incorporating the juice from the prawn heads.
6. Meanwhile, in the frying pan that we have served to brown the prawns, fry the monkfish, seasoned and floured, also round and round.
7. Then fry the artichokes cut into pieces and seasoned.
8. With 5 minutes to go before the dish is ready, put the cuttlefish and prawns in the casserole, the monkfish, the artichokes and the chopped almonds and garlic.