Creamy squid rice

Fumet 1l | Seabed 3’500l | Bomba rice 1kg | Olive oil 300ml | Squid 1’500kg | Dried garlic 15g | Tomatoes 350g | Sweet paprika 9g | Saffron 0’5g | Salt 40g

Mix the funds and boil
Have a large round
Add oil
Sauté squid in Macedonia
Sauté garlic in brunoise
Sauté paprika
Sauté grated tomato
Lightly fry the rice
Wet with ¾ parts of the hot stock
Add saffron
Cook for 19 ‘stirring continuously adding the necessary stock