It's better to remove the inner germ from the garlic clove to avoid a strong aftertaste.

Insert the blender arm, touching the bottom of the container without moving it, and start blending. Gradually add the oil while continuing to blend.

If we are not using it immediately, cover it and store it in the refrigerator.

The sauce will begin to emulsify, and when everything is mixed, we can continue blending while raising and lowering the blender arm until we achieve our aioli sauce.

Before the garlic browns, add a little salt and the cuttlefish cut into pieces, allowing it to brown while stirring occasionally with a wooden spatula.

When the onion is translucent, add the finely chopped garlic and stir.

Add the 3 tablespoons of tomato sauce and the squid ink. Mix until well combined.

After a couple of minutes, add the rice and sauté for another 2 minutes. Also pour in the fish stock.

Mix everything well, and when it starts to boil vigorously, reduce the heat and cook for 15-20 minutes until the rice is al dente.

Taste for salt and adjust if necessary. Once the rice is ready, let it rest for 5 minutes.

Now we just need to plate it and serve it with our homemade aioli sauce.