dry with paper towels. Slice squid bodies crosswise into rings. Cut tentacles into 1-inch pieces and heat oil over medium-low heat. Add 1 medium chopped onion and 3 garlic gloves and cook, stirring frequently, until onion is tender. Add red pepper and cook about 4 minutes. Add squid and cook 2 minutes.
Add tomatoes, 1/2 cup shrimp broth, and 1/4 teaspoon salt; heat to boiling. Simmer about 30 minutes. Add rice, saffron, the rest of shrimp stock, and 1-1/4 teaspoons salt. Reduce heat; cover and simmer about 20 minutes. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook about 9 minutes longer.

That's all! Hope to see you in my restaurant!