Chop the onion, pepper, tomato and garlic into very fine pieces. On the other hand, we peel the prawns and reserve. With the heads of the prawns we prepare a stock to later prepare with our rice. In a paella, we put a drizzle of extra virgin olive oil, and when it is hot we sauté the previously chopped cuttlefish for five minutes.
Add the onion and green pepper, stir and let them cook for five minutes. Add the garlic and the prawns, sauté for a few minutes and finally add the chopped tomato. Lightly salt and let everything cook for five minutes. We remove the prawns and reserve them for the end of the preparation.
We dilute the inks in a glass with two tablespoons of hot water and we add it to the casserole. Add the rice and let it fry without stopping stirring for approximately two minutes. Add the white wine and let it evaporate.
Cover the rice with half the broth and let it boil, letting it cook over high heat for ten minutes, at which point we will add the rest of the broth, lower the heat and continue cooking. cooking over medium heat for another seven minutes.
This time is indicative and the point depends on factors such as the type of rice and the fire used, so it is convenient to taste the rice in the final minutes. When there are two minutes to go, add the prawns and raise the heat to finish evaporating the broth. Before serving, let it rest for five minutes, covering with a clean cloth.