Julienne of cuttlefish and shrimp

For the saffron sauce: coarsely chop the zucchini flesh. In a pan, pour a drizzle of oil, the zucchini, add a pinch of salt and pepper and cook over low heat until fully cooked. Blend everything together and add the contents of a saffron sachet.
Shell the shrimp, leaving the tail attached; incise the back of the shrimp to remove the gut. Clean the cuttlefish and cut out equal-sized strips for even cooking. Let them rest in a bowl with oil, salt and pepper for a couple of minutes.
Bring a nonstick skillet to temperature and roast the cuttlefish and shrimp, turning them often.
Pleasantly distribute the misticanza on the plate, lay the cuttlefish fillets and shrimp tails and garnish with drops of saffron sauce and a drizzle of Ottobratico evo oil.