Gently fry the shrimp with the squid or cuttlefish. Add the chopped garlic then the tomato. Then add the paprika, followed by the rice and the fish stock. Cook for 18 minutes, then leave to stand for one minute. Place a non-stick skillet on the heat with one tablespoon of the rice in it and leave until a crust forms on the bottom. Using two spatulas, turn it carefully then serve on a small dish decorated with squid ink. Add a few drops of parsley oil and serve. Repeat with the rest of the rice to make four small servings as part of a long menu.