Add the fish broth into a saucepan and heat with a medium-high heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

In the meantime, add the tubes of squid over some paper towels and pat dry, then cut each one into bite-sized pieces, and then season with salt

Once the oil is nice and hot, add in the chopped squid and mix continuously, after 1 minute and the squid is lightly sautéed, remove it from the pan, and set it aside

Using the same pan with the same heat, add in the chopped garlic and crushed red pepper, and mix continuously

After 1 to 2 minutes and the garlic is lightly sautéed, add in the rice, chopped parsley, and season generously with salt and a kiss of pepper, and mix continuously for 1 to 2 minutes

Once the rice is lightly sautéed, again between 1 to 2 minutes, grab the simmering fish broth and gently pour it into the fry pan, mix together, and then mix every 2 to 3 minutes

In the meantime, add the shrimp over some paper towels and pat dry, then season with salt & pepper

After simmering the rice for 15 minutes, which in my case was 3 minutes shy of the rice being cooked through, add the shrimp and sautéed squid into the pan, mix together until well mixed, then place a lid and lower to a low heat, simmer for 3 to 4 minutes or until the rice and seafood are cooked through, then remove from the heat

Squeeze the lemon juice over the rice and top off with chopped parsley, serve at once, enjoy!