Heat oil in a small pan, add onion and cook for 4 minutes.

Add the shrimp, mix well, cover and cook for 3 to 4 minutes.

Add rice to the fish stock and cook gently for 45 minutes.

Add the kidneys and brown lightly for one to two minutes.

Add the lemon juice and set aside for 15 minutes.

Add the stock, cover and simmer gently for 15 minutes.

Add onion, and cook until soft, for 4 to 5 minutes.

Remove from heat, add the vanilla, cover and cool for 15 minutes.

Add the squid and boil again for another two to three minutes.

Add to the onion and cook, stirring, for two minutes.