Black Paella

I have came accross about this Black Paella recipe not only once or twice from different magazines and newspapers. It means it is already a common recipe but i have not seen or taste even once. I am so sure this is delicious because i like very much squid either sauted or grilled.I am graving for Black Paella but i can't try at home because my son is not eating squid. How i wished the time when the family is big, i can cooked anything at least other members do not dislike squid. I copied this recipe from one magazine.

BLACK PAELLA

120 g -squid, leaned and sliced into rings
1/4 tsp salt
1/4 pepper
4 tooth of garlic and minced
2 onions and chopped
1 tablespoon of extra virgin olive oil
1 cup rice California to be sure it is not sticky
1/4 white wine
3 cups chicken stock
1/4 cup squid ink
Procedure:
Season squid with salt and pepper and set aside. Heat olive oil or any oil if extra virgin oil is not available in a thick-bottomed non-stick pan. Saute garlic and onion then add squid and cooked until almost halfly done then add rice and continue sauteing for several minutes then pour the the white wine. Add the chicken stocks and squid ink. Simmer untill fully cooked about 20 to 25 minutes. Garnish with bell pepper and lemon.