In a skillet, sauté the onion, garlic, and bell pepper, all finely chopped.

Once the sauté is ready, add the frozen shrimp and chopped squid, and let them cook for 5-8 minutes.

Add the rice and stir, then add the stock at a ratio of 1 part rice to 1 part water. As the stock evaporates, add more to your liking, whether you prefer it more creamy or drier (I prefer it drier). Dissolve the squid ink in a little hot water and add it.

Lower the heat and let the rice cook slowly, stirring occasionally and adding more stock or water as needed.