Clean and rinse squids, cut bodies in rings and chop rest of squid coarsely.
In a skillet, heat olive oil and brown onion. Add garlic, ľ cup green onion, fresh yellow ají, sundried red ají paste, herb mix, squid ink, ľ cup red pepper, salt and pepper. Cook 10 minutes approximately at moderate heat. Add rice, bring to a boil for 2 minutes and add wine, water and peas. Cover pan and cook rice at moderately heat.
Before serving, add squids and remaining green onion and chopped pepper. Cook 5 to 10 minutes, just until squids are cooked. Serve immediately.
If squid ink is not available, substitute for 2 cups cilantro blended with 1 cup oil, and add it instead of the ink.
Serve with fresh yellow ají sauce.