Peel and finely dice the shallot. Heat the oil in a pan and sweat the shallot until translucent. Add the curry powder and rice and sweat all together for a short time, then add half the vegetable stock.
When the liquid has been absorbed, add the rest of the stock, season with salt, cover and cook over a reduced heat for 12 - 15 minutes.
Cut the squid into rings approximately 1 cm thick. Wash, trim and halve the peppers, remove the seeds and the white inner ribs and cut the flesh into approximately 1.5 cm diamonds. Wash the chili, slit open lengthwise, remove the seeds and the white inner ribs and finely dice the flesh. Peel and finely chop the garlic.
Heat the oil in a frying pan and lightly sauté the garlic and pepper diamonds. Add the chili and season lightly with salt. After 3 minutes add the squid rings to the pan and after 5 minutes mix in the shrimps.
Season to taste with coriander, salt and pepper. Mix with the rice, transfer to an ovenproof pot and bake in a preheated oven (180°) for 12 - 15 minutes. Serve sprinkled with chives.