Meanwhile, in another frying pan, melt the butter and stir in the remaining shallots and garlic. Cook gently for around 10 minutes until soft. Stir in the rice and toast for a minute. Add the chopped squid and saffron and cook for a minute more. Now add the stock, incorporating a small ladleful at a time, stirring between each addition, until the liquid has been absorbed. If you run out of stock, use a little hot water instead. When the rice is just tender, remove from heat. Season and stir though most of the parsley.