In a tall pot and with hot oil, fry the onions, garlic, and tomato together while adding the fish and gradually adding water until covering the pot.

Boil 15 min and strain, set aside.

Sauté the chopped onion in oil and the garlic, then add the spicy bell pepper pulp or dry pepper and finally the tomato. Add some water and cook for 5 min.

Once ready, grind until you get a thick, dark, red paste.

Including the Carabineros heads, sauté, flambé them with whiskey and add the cream.

Strain with a Chinese strainer, remove the juice well, pass through the turmix, add the agar agar powder, and thicken and introduce it into the gas-filled siphon.

Cook cuttlefish in boiling water with a little salt.

Once soft, cool, and roll on itself like a spiral. Roll it well in nylon film and freeze it.

Take out frozen and cut fine with a cold cut machine. Cut it as if making noodles.

Cut all the seafood into small squares and sauté in olive oil until dry.

Dry the pasta in the oven for 10 min.

Put together the pasta, the sauce, the garnish, and the cuttlefish ink. Cook with the boiling broth like a paella for 8 minutes and finish with the fresh cream. Reserve.

Assemble the black fideuà in an aesthetic and balanced way.

Top with cuttlefish noodles and carabineros foam.

Taste by mixing everything, exquisite.