Boil the Venus rice in salted water for 30 minutes.

Clean the squid and blanch for 2 minutes.

Detach the "wings" and tentacles and cut them into strips.

Sauté the strips obtained with a clove of garlic.

Add them to the Venus rice and add curry, salt and pepper.

Fill the squid tubes and wrap them in the film as tightly as possible.

Fry the onion, add the peas and add the diced potatoes, season with salt and pepper, add water to cover and cook over medium heat.

Once cooked, drain and blend keeping the cooking water apart to adjust the density, if necessary.

Steam or in water the squid for 10 minutes.

Sauté mussels and clams in a pan with a little olive oil and garlic.

Remove the film from the squid with the help of a scissors.

Serve the squid, the cream of peas and add the mussels and clams to taste.