Let the rice soak in plenty of cold water for 2 hours. Prepare the vegetables: strip the leek of its outer sheaths, roots and green part and cut it into rounds. Peel the zucchini, scrape the carrots, and cut them into cubes. Wash the peppers, cut them in half, remove the seeds and, with a small knife, remove the ribs, reduce them to flaps and then to cubes. Blanch green beans and peas in boiling salted water for 2 to 3 minutes, drain and mash them under cold running water. Cut the green beans into rounds about 1 cm thick. Stew the vegetables in a pan. Brown the leek in a skillet with 2 tablespoons of oil and a pinch of salt. Add the peppers and continue cooking for 10 minutes. Add the carrots and zucchini, cook them for 3-4 minutes, and finally the green beans and peas. Cook all the vegetables for a few minutes by pouring in a ladleful of boiling water, in which you have dissolved the curry. Adjust for salt and pepper. Clean the baby squid, wash them, drain them, and cut them, into 3-4 pieces. Boil the rice, starting with cold vegetable broth, for about 30 minutes. Cook the squid and serve with the Nero rice. Fry the peeled and minced garlic clove in a nonstick pan with a little oil. Add the chopped onion, let it brown for a few minutes, then incorporate the baby squid and saute for 2 minutes. Deglaze with wine and continue cooking for about 45 minutes, adding vegetable broth as needed, until tender. Adjust for salt and pepper. Drain the rice, transfer it to the pan with the vegetables, add the squid, and drizzle with a little oil. Let the Nero rice with vegetables and squid season just a little and serve immediately.