INGREDIENTS

250 grams of cuttlefish

250 grams of prawns

250 grams of clams

1 egg

2 spoonfuls of olive oil

50 grams of cubed ham

¾ of a large onion

4 medium potatoes

8 or 10 sprigs saffron

Salt to taste

Wash the cuttlefish first 

Cover and cook the cuttlefish in water

Cook the clams until they open. 

Cook the whole prawns, covering them with water. 

Set aside

Cook one egg. 

Set aside.

Fry the ham cubes in oil.

Fry the chopped onion in the same pan.

Cut the potatoes into thin slices and place in a gratin dish. 

Add the filtered stock from the cooked clams and a little of the prawn stock, which has a stronger flavour. Add the saffron sprigs and onion and leave to cook.

Once the potatoes are cooked, strain them through a sieve (or potato masher). 

Add them to the stock.

Filter the stock

 All that's left to do is add the cuttlefish, prawns and shelled clams to the soup and heat through.

Presentation: Serve the soup garnished with a few slices of ham and a few pieces of egg.