Boil the water in a pot, salt and cook the pasta until still al dente. Drain it, rinse it in cold water and set aside.
Mix the two flowers and salt in a bowl. Defrost the anchovies and clean them if you wish (remove the head and guts).
Spread the potatoes and onion in a baking pan, drizzle with olive oil, season with salt and pepper and sprinkle with
Defrost and wash the shortfin squids. Marinate the stuffing ingredients with thyme or oregano, pepper and olive oil.
Place the defrosted salt cod on paper towel to absorb as much moisture as possible. Heat the sunflower
Heat the olive-oil in a non-stick skillet and sauté the onion and pepper for 4-5 minutes over low heat. Add the mussels, garlic,
Spread the potatoes, carrots, onions, pepper, garlic and tomato in a baking pan, sprinkle with a little thyme or oregano and
Pour the oil in a pot and sauté the onion and carrot over medium heat for 2-3 minutes. Add the peas, rice and
Defrost the cuttlefish and cut in pieces of your preference. Pour the olive oil in a pot and sauté the onion for 2-3 minutes.