Warm 3tbsp of the oil in a paella pan or medium skillet/frying pan over a medium-high heat. Fry the shrimp/prawns then the squid in batches, cooking just a minute at the most each side so the shrimp go pink and squid becomes opaque. Remove them as they are done with a slotted spoon and set aside.

Once done, add the remaining oil and add the onion and pepper to the pan. Cook a few minutes until the onion is translucent, reducing the heat if necessary so the onion doesn't burn. Add the garlic part way through.

Once the onion and pepper are softened, add the rice and cook a couple minutes, stirring so it is well coated with the oil. Add the wine and use it to deglaze the pan (scrape away all the tastiness from the bottom of the pan!). Add the squid ink, tomato puree and stock and stir to mix through. Bring to a simmer and reduce the heat slightly. Leave to simmer for around 15min or more until the liquid has been absorbed and the rice is cooked.

Serve with wedges of lemon and, if you have it, aioli.