Finely chop the garlic, onion, and celery.

Place butter in a frying pan, and heat over medium. Sauté the garlic until fragrant, then add the onion and celery and lightly sauté.

Add the squid.

Add the tomatoes while stirring over heat.

Rinse the rice and add it to the pan. Cook until the edges of the rice grains become translucent.

Add the water, consommé, squid ink, and mix evenly.

Cook over medium heat until your rice cooks to desired firmness. Be careful not to burn the rice.

Remove from heat, sprinkle in grated cheese, season with salt and pepper to taste, and serve!