1. Peel and dice the carrots and sauté them in a saucepan with a little oil. Add the chopped onion and sauté for a couple of minutes over medium heat. Add the meat of the tomatoes and the chorizo pepper, and leave for 5 more minutes.
2. In another skillet, sauté the shrimp.
3. Clean the cuttlefish trying not to tear the melsa bag or the ink bag . Reserve the first one and save or freeze the ink bag for another recipe.
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