Grate the onion, chop the garlic, chop the cuttlefish and save cuttlefish sauce. Put oil in a pan, cook the prawns and remove them. Pour into the pan the onion and garlic. Low heat until they are golden brown, then pull the spicy red peppers and the cuttlefish, with sauce that we have saved. Cook for about 5 minutes and pour the wine glass. Cover the pan and leave simmering slowly.
Meanwhile, we will have cleaned and washed the clams and mussels. Save the clams and mussels cooked in a pan or pot with a little water and oil until they open. Once the mussels are cool go separating the shells and save it.
We will warm broth, which we can do with fish scraps or small fish rock. If we want to simplify the procedure we can do with a bouillon cubes or buy it in a supermarket.
Pour the broth into the pot and when it boils, we toss the lentils that we will have had at least 1 hour soak. We cover over medium heat and let it go cooking.
When they are almost cooked, add the clams. After a moment that have already been opened, add the mussels and prawns. Let it finish cooking all together. Turn off the heat, let stand about 5 minutes and it can be served.