Finely mince 5 cloves of garlic, finely dice ½ of a large onion, cut a red bell pepper into thin strips and cut a cleaned tube of squid into small cubes

Heat a paella pan (or any type of large frying pan) with a medium heat and add ½ cup of extra virgin Spanish olive oil to the pan

Once the oil get´s hot, season it with some sea salt and add the diced onions, mix with the oil and cook for about 3 minutes, then add the minced garlics and the red bell pepper strips and cook for another 5 minutes, stirring occasionally

Make a well in the middle of the pan and add the cubed squid, cook for about 2 minutes, then add ½ teaspoon of smoked paprika and some sea salt and mix everything together

Next add ½ cup of tomato puree and some freshly chopped parsley, mix together and cook for about 3 minutes

Now add 1 cup of round rice to the pan, about a ¼ ounce of squid ink and a ¼ cup of white wine, mix everything together until well mixed, then cook until all the wine has evaporated into the rice, then add 2 ¼ cups of water and crank up the heat to a medium-high, do not stir the rice, just create pockets in the pan to evenly distribute the rice throughout the pan

After about 10 minutes, lower the fire to a LOW heat and simmer for another 10 minutes, once there is almost no broth left in the pan, remove the pan from the heat and cover with a cloth for 5 minutes

Garnish the pan with some lemon wedges and eat directly from the pan