Products Needed:
6 oz noodles
3 sweet peppers of different colors
2 cloves garlic
2 hot red peppers
2 tbsp vegetable oil
2 cups green peas, tinned
1 tbsp chopped coriander
1 cup fish stock
1 lemon juice
2 tsp flour
1 lb mixture of seafoods
4 oz canned kidney beans
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Directions: 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.
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