Boil half a cup of water, dissolve the fish bouillon cube in the water and keep hot.
Clean the mussels and the clams and boil them together in a separate pot.
Heat the oil and lightly toast the chopped garlic. When golden brown, add the tomato ketchup and simmer together. Add the squid and the shrimp. Cook until the shrimp starts to turn red. Add the rice and saffron and simmer for 5 minutes, while stirring. Then pour in the fish stock. Boil for 10 minutes; add the peas, peppers, mussels and clams.
When the water has evaporated remove from the heat, cover and let cool.
Preparation time: 20 minutes
Cooking time: 30 minutes
Ready in: 50 minutes
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients based on the needs of a 50lb doggie.