Puree the tomato. In a separate container, puree half of the onion and the green pepper.

In a paella pan, heat olive oil and sauté the chopped onion. When it starts to brown, add the garlic.

Add the pureed pepper and onion mixture and cook until golden.

Cut the squid into pieces and add it to the pan along with the shrimp.

When they start to brown, add the pureed tomato, white wine, and paprika. Season with salt and cook until the wine reduces a bit.

Add the fish stock and water. Bring to a boil over high heat.

Lower the heat and add the squid ink packets. Stir to combine.

When the liquid is absorbed and the rice is cooked, it's ready.

Let it rest for 5 minutes in the paella pan, then serve with a little aioli if you like. Enjoy!