Clean the squid by removing the innards, cartilage, and cutting the tentacles. Wash thoroughly.

Slice the squid body into 1 cm rings and cut tentacles into smaller pieces. Chop the tomato and slice the yellow bell pepper.

Heat 1 tbsp olive oil in a pan and sauté the squid until its color changes. Remove and set aside.

In the same pan, add 1 tbsp olive oil, garlic, and onion. Sauté until the onion turns translucent, then add the chopped tomato and cook for 1 minute.

Add the rice and squid innards, cooking until the rice turns translucent. Pour in white wine and let it simmer briefly.

Add water, consomme, and salt. Mix lightly, then place squid and yellow bell pepper on top. Cover and cook on low heat for 12 minutes.