1. peel the prawns and reserve the heads 2. In a pot with extra virgin olive oil, add the heads and cook for 5 minutes on high heat 3. Pour in the white wine and let the alcohol reduce 4. Add the concentrated tomato and mix well 5. Pour in the water and let it boil for 30 minutes on low heat, reserve 6. Cut the onion and garlic into julienne 7. In a pan with extra virgin olive oil, sauté the onion for 10 minutes 8. Add the garlic and cook until the vegetables are caramelized 9. Pour in the broth and let it reduce until it has a sauce-like texture 10. Add the octopus and prawns and cook for 5 minutes 11. Enjoy this delicious dish