Clean the squid. Separate the tentacles from the body. Don’t worry about the ink sac—most squid are already cleaned. Remove the quill (the long, clear cartilage) and the two side fins. Turn the squid inside out and clean it. Cut off the cartilage from the tentacles, leaving just the legs. Rub the tentacles to remove any small beads. Once clean, slice the squid into rings for cooking.

Once browned, remove the squid from the pan and set aside. In the same oil, add the garlic and onion. Now season with salt and pepper. Cook over medium-high heat until softened and golden. Add the peppers, adjust salt if needed, mix, and cook until the peppers are tender.

After 5 minutes, add the grated tomato. Adjust salt again and add a teaspoon of sugar to balance the acidity. Stir and add the white wine. Let the alcohol evaporate and reduce the mixture by half.

Add the rice and food coloring or saffron. Sauté for about 5 minutes, stirring, until the rice is lightly toasted and the grains are separated. Add the squid rings and fish stock. From this point, don’t use a spatula—just gently shake the pan by the handles in a circular motion to distribute everything and prevent sticking. Make sure the heat is even. If the stock evaporates too quickly, add more as needed.