Cut cuttlefish and prawns into 2cm pieces.
Heat oil in a 25cm round paella pan. Add cuttlefish and prawns and cook for 1 minute. Add garlic, puree and paprika. Cook, stirring, for about 1 minute or until fragrant. Stir in stock, ink and saffron. Bring to a boil.
Sprinkle rice evenly into pan. Season. Boil gently for 20 minutes, shaking pan occasionally. If hob plate is not as big as pan, move pan around a little during cooking to ensure even heat.
The ink is better if its fresh and they are inside a tiny bag inside the cuttlefish.