STEP 1/6
Shred onion and slice garlic. Clean mussels, shrimp, and squid, and cut squid into bite-size pieces.
STEP 2/6
Boil 6 times the amount of water of the noodles, add 1/2T of salt, boil the ringguini for about 6 minutes, and mix it with 1T of olive oil.
STEP 3/6
Put 1.5T of Andalusian olive oil on a heated pan, stir-fry onions and garlic over medium-low heat, and when the scent comes up, add mussels and stir-fry them over medium heat.
STEP 4/6
Put shrimp, squid, and peperoncino in pan 3 and put them on high heat, sprinkle white wine, and stir-fry them quickly, then add tomato paste and stir-fry them to make them taste sour.
STEP 5/6
Prepare the chicken stock by breaking it into 1 1/2 cups of hot water and melting it. Mash the holtomatoes by hand.
STEP 6/6
Pour holtomatoes and chicken broth into pan No. 4 and when it boils over medium heat, add boiled linguine and salmon, season with salt and pepper, boil it a little more to make it taste good.