Rice with mussels and squid

• Cut the frozen squid into strips.
• Cut the garlic and the parsley into brunoise.
• For the garnish, cut the carrot, the beans and the leeks into thin julienne strips.
• Cut the lemons from the middle.
• Prepare a fumet.
• Prepare a tomato sauce.

For the rice:

• Steam the vegetables (carrots, beans and leeks).
• Stir fry the mushrooms with the garlic, add the rice.
• Place the mussels over the rice.
• Cover with two and half parts of fumet per portion of rice, squeeze the lemon, give colour with the tomato sauce and let boil.
• Add salt if necessary.
• Cook on the hob or the oven for around 15 minutes and make sure it is cooked before removing from the heat.
• Let sit and plate up.