Soupy rice with squid, cuttlefish, peas and spinach

Rice 250g | Medium squid 250g | Sepionets 250g | Peas shelled 250g | Fresh spinach 200g | Olive oil 95ml | Garlic 10g | Ripe tomato 100g | Sweet paprika 12g | Saffron eq | Dye eq | Salt 16g | 2,5l marine stock

Blanch the spinach leaves. Drain, cut and reserve.
Blanch the peas.
Heat the oil in a pan, add a little salt and fry the squid and cuttlefish. Remove and reserve.
Sauté the garlic.
Add the pepper and, immediately, the tomato. Fry.
Add the seabed (5 parts of the seabed to one of rice -1,250 kg-).
Add a few strands of roasted saffron.
When the stock boils, add the rice and cook over medium heat for about 18 minutes, stirring so that it does not stick.
10 minutes before the end of cooking, add the spinach and peas.
At the last minute, add the squid and cuttlefish.