Cook seafood in salted water for 3 minutes. Score octopuses, shaping net.

Cook noodles in salted water, cast in a colander.

Cream minced garlic with minced pungent pepper. Cut sweet pepper into stripes.

Fry corns, sweet pepper and green peas on heated oil for 4 minutes, then add coriander and creamed garlic and fry for additional 2 minutes.

Pour fish stock, add seafood and noodles, then add flour, dissolved with lemon juice, and stew until thickens.

When serving, top the dish with green bunches and lemon slices.