Clean the shrimp, putting the shells aside, and deprive them of the gut. Clean the cuttlefish or make it from the fishmonger, asking to put the ink bag aside. Cut the cuttlefish into strips. Prepare the bisque: wash the vegetables, peel the tomato, after having dipped it in boiling water for a couple of minutes, cut everything into pieces, add half peeled orange to alive and let it stew on the bottom of a pot with a little oil and the aromas. Add the shells and brown for a few minutes. Blend with the juice of half a red orange and white wine and let the alcohol evaporate. Cover with very cold water.
Simmer on low heat for 30 minutes. Pass it all to the vegetable mill or blend with a minipimer and filter with a stamina. Bring to a boil and bind the bisque with the starch diluted in a drop of cold water. Season with salt and keep warm. Clean the catalonia and cut it coarsely: cook it for a few minutes in a pan with a little olive oil. Salt with whole salt. Keep the tips aside and blend the rest with a drizzle of olive oil.
Heat and reduce the fish stock, then pour the squid ink. Simmer for a few minutes and keep warm. Blend the buffalo mozzarella together with its whey, so as to obtain a soft and smooth cream. Cook the paccheri in boiling salted water. Meanwhile, brown the cuttlefish strips and then the prawns in a pan with a little oil and a clove of garlic in a shirt.
Drain the paccheri and season them with part of the orange bisque. Spread the mozzarella cream on the bottom of a plate. Arrange two paccheri vertically and one horizontally and inside each put a piece of cuttlefish, a shrimp and a tip of Catalan leaf. "Macchiare", in a rather untidy way, the mozzarella cream and the horizontal pacchero with the catalan sauce, the red orange bisque and the squid ink sauce.
by Sapori di Elisa.