Sauté the cuttlefish and octopus with a drizzle of extra virgin olive oil. Set aside.
When the garlic begins to brown, add the onion and the finely chopped leek. Sauté until the onion changes color.
Add the spoonful of paprika and the grated tomato.
Add the rice with the saffron and/or coloring and fry a little, add the fish stock (3 measures of rice).
Cook over medium heat for 20 minutes.
With three minutes left to finish cooking, add the cuttlefish and octopus.
