Correct the seasoning and serve hot sprinkled with chopped coriander.      

Add the pasta and the shrimp. Add some more water, cover and cook until the pasta is al dente.      

Add the cuttlefish, the peppers, the coriander and the parsley. Season with salt, pepper and chilli sauce. Sauté for a while and cover with water. Cook for 15 minutes.      

On a low heat, add the bay leaf and the diced tomato and the tomato pulp. Sauté for 5 minutes and drizzle with the craft beer letting it evaporate.      

Heat the olive oil and add the finely chopped onion and garlic cloves. Let it soften.      

Start by cutting the cuttlefish into small cubes or strips.