Rice with squid and shrimp.

We cut all the vegetables into small pieces and the clean squid into slices (my squid were small, I put 3).

Heat the EVOO in a paella pan or wide frying pan, lower to medium heat and add the onion, when it starts to become transparent add the garlic, 1 minute stirring well and add the peppers. Leave over medium heat until they are done, watching that it burns to avoid bitterness.

Now add the tomato and season with salt and pepper and turmeric. Let it reduce a little and add the rice (previously soaked and washed).

Stirring for 2-3 minutes, add the paprika, stirring constantly so that it does not burn and add the hot fish stock and the bay leaf.

Lower the heat to low and let it cook according to the package. Make sure that it does not run out of broth and stir it from time to time so that it does not stick.

When it is done, let it rest for 5 minutes before eating.

Enjoy!