Heat oil in a pot and sauté the onion with the bell pepper.

While the vegetables are cooking, cut the cuttlefish into small pieces.

Heat the water (double the amount of rice) in a container with the contents of the two packets of squid ink.

Add the tomato and cuttlefish to the vegetables and sauté.

Add the white wine and the peeled shrimp, and let it evaporate a bit.

Add the rice and the water or stock with the squid ink.

Let the rice cook for about 15 minutes.

Check that the rice is cooked and let it rest for a couple of minutes.

It can be served with aioli or mayonnaise.