Cut thinly onion and garlic, fry in oil until golden. Then add sliced celery and sweet pepper, fry for 3-5 minutes. Then put tomato paste, add lemon juice, 2 cups of water and bring the mixture to boil. Then put rice, salt and stew for 20 minutes.

At the end of cooking put shredded squids, pungent pepper, basil greens and cook for additional 5 minutes.

When serving, top the dish with greens.