In a medium pot, add a little oil and sauté the shrimp. Once cooked, remove them to a plate. Add the chopped onion to the pot and cook slowly. When it's almost done, add a little chopped garlic.

Next, add the cleaned and chopped squid to the pot, and when they are ready, add about half a can of crushed natural tomato. Add a little salt and De La Vera paprika.

Then, add the stock or fumet. The ratio for creamy rice is always 1:4 (for each cup of rice, we need 4 cups of stock). If using fumet, as it has a more intense flavor, we can mix it with water to soften it, for example, 3 cups of fumet and one cup of water. When it starts to boil, add the rice and cook for about 18-19 minutes. Let it rest for a few minutes to thicken the broth a bit, and serve in a deep dish.