Chop the bell pepper, onion, and garlic. Sauté them in a little olive oil.

Once the vegetables are well sautéed, add the baby squid, sliced into strips.

Cook for a few minutes, then add the white wine and tomato paste.

When the wine has reduced and the alcohol has evaporated, add the rice and stir well to coat it.

Gradually add the fish stock, stirring constantly so the rice releases its starch. Do not rinse the rice, as you want to keep the starch for creaminess.

When the rice is almost done, add the peeled shrimp and cook for a few more minutes.

Finally, add the butter and stir until it is completely melted.

Let the rice rest for a couple of minutes, then serve. Enjoy!