250 g. rice.
300 g. of squid.
300 g. mussels.
1 onion.
3 cloves of garlic.
4 tablespoons tomato puree.
Olive oil.
Sal
Pepper.

Boil the rice with water. When al dente remove from heat and escurrilo. Clean squid and cut into rings. Open and separate the mussels from their shells. Gently fry the onion and garlic, both carving add the squid. When fried, add the mussels, season, add tomatoes, cook for a few minutes, and when is ready, add the rice, just a few laps and serve.