Wash and cut the cuttlefish into pieces, and if you like, also cut the squid rings. Heat the oil in a paella pan or skillet, and when it's hot, sauté the cuttlefish and squid. Once it's golden, add the chopped onion and cook for about 4-5 minutes. Chop the garlic with the parsley and add it. Sauté for 1 more minute.

Add the crushed tomatoes and let it cook for 3-4 minutes. Meanwhile, place the squid ink in a glass and dilute it with 3-4 tablespoons of hot water. Stir it well and pour it into the pan. Add the rice (measure it in a glass) and mix with a wooden spoon.

Pour the white wine over the rice, mix, and let it sit for a minute to evaporate the alcohol. Cover with water (3 cups of water for each cup of rice) and add a little salt. Let it boil for 10 minutes on high heat and then 10 more on low heat. Turn off the heat and let it rest for 1-2 minutes before serving.

Note: Occasionally shake the pan or use the wooden spoon from the bottom of the pan carefully to prevent sticking.