Heat oil in a large saucepan over medium heat. Add onion and cook until golden. Add garlic and wine and simmer for 2 minutes.
Add fresh cuttlefish and calamari. Add plain peeled tomatoes. Cook slowly for 15 – 20 minutes or more until the cuttlefish is tender.
Add scallops and prawns. Switch off the stove and cover with lid. The prawns and scallops will cook slowly in the sauce.
4. In a separate pot, cook the clams and mussels in a pan with garlic, parsley and a little oil for 3 – 4 minutes until the seafood opens. Remove their shells and add to the sauce.
Cook a beautiful risotto using this sauce or spaghetti. To finish, do not forget a touch of finely chopped continental parsley to add to the plate. Can use whole cooked mussels to decorate.