Black Paella (Arroz Negro) with Squid and Prawns

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1. 1Step 1: Heat the olive oil in a paella pan or wide frying pan over medium heat. Add the squid rings and sauté for 30 seconds, then set aside.
2. 2Step 2: Add the onion and bell pepper to the pan, adding more olive oil if needed, and sauté for 4-5 minutes, until the onion is soft and translucent.
3. 3Step 3: Add the garlic, paprika, cumin, and saffron, and sauté for another minute until fragrant. Stir in the tomato paste and cook for 2 more minutes.
4. 4Step 4: Stir in the rice, then add the wine and simmer for 5 minutes, until the wine has almost completely evaporated.
5. 5Step 5: Add the stock and squid ink, stir to combine, and season with salt.
6. 6Step 6: Bring to a boil, then immediately reduce to a gentle simmer and cook for 15 minutes, until the stock has reduced and the rice is almost cooked. Do not stir, so that the crispy socarrat layer can form on the bottom.
7. 7Step 7: Place the prawns on top of the rice and cook for 4-6 minutes, until they are pink and opaque. Add the sautéed squid rings on top.
8. 8Step 8: Remove from heat and let the paella stand for about 10 minutes. Serve hot out of the pan, garnished with lemon wedges.