Buridda

Rehydrate the dried porcini mushrooms in 150g of warm water for 20 minutes. Once soft, drain them, reserving the liquid, and finely chop the porcini mushrooms. Filter the reserved porcini liquid through a fine-mesh sieve to remove any grit.

Clean the cuttlefish, removing the ink sac, beak, and internal bone. Cut the cuttlefish into 2cm pieces. Rinse the hake fillets and cod fillets, pat them dry, and cut them into 4-5cm chunks.

Finely chop half of the fresh parsley and mince the garlic cloves. Rinse the capers in salt thoroughly under cold water to remove excess salt, then chop them.