Add extra virgin olive oil to a paella pan and toast the noodles. Sear the shrimp and set them aside.

In the same pan, add a bit more oil and sauté the chopped garlic, onion, and bell pepper until soft. Add the cuttlefish cut into bite-sized pieces. Stir in the grated tomato and continue to cook. Add the cuttlefish ink and keep sautéing.

Add the noodles and seafood stock. Let cook for about 10–12 minutes, adding more stock if needed. Once the noodles are ready, add the shrimp back in. Garnish with dollops of aioli and enjoy!