1. On high heat, using a casserole with a lid, add the oil and sauté the onions until they are crystalline, add the garlic and the green pepper. Once the green pepper looks smooth add the wine, cooking it until the alcohol evaporates.
2. Add the red pimentos, squid, rice, water, salt and pepper to taste.
3. Stir everything well and continue cooking until boil.
4. Keep the heat high until almost all the water evaporates. Incorporate the mixed vegetables stirring everything well, cover the casserole with its lid and lowering the heat to the lowest temperature. Let it cook for another 20 minutes, turn off the heat and leave the casserole in the burner until you are ready to serve it.