First, cut the tomatoes, garlic and peppers into small cubes. Then, heat the broth previously prepared with the boiled fish head.
Put the pan on the fire with a splash of olive oil and fry the shrimp until they are red on the outside, then remove and put aside. Add the sliced squid to the pan. It will loose some water, and when it evaporates add the tomatoes, garlic and chopped peppers. Add salt and stir-fry everything very slowly, for about 15 or 20 minutes.
Add the rice, stir and let it roast for a few minutes. Then add the fish broth and some saffron. Taste and add more salt if necessary.
Cook the rice over low heat until the liquid has evaporated by half, and then add the sautéed shrimp. Wait about 10 minutes for it to finished cooking. Finally, remove the pan from the heat and cover with a clean cloth. Let stand a few minutes and serve.