Sauté small slices of squids and then add shelled little prawns. Add chopped garlic, grated tomato and sauté it all for 2 or 3 minutes. Add rice, stir until it’s mixed with sauce and seafood and add fish-stock. Once rice is cooked (18min), add some saffron and sweet red pepper.
Heat pan on a high flame, add one tablespoon of rice and spread it as if you were trying to make a cookie. Wait until lower rice is crunchy and use a spatula to carefully roll it up. Serve rolls and decorate dish with squid ink and parsley oil.