Heat oven to 425°F. In medium saucepan over medium-high heat, combine 4 cups water, squid, squid ink, and sazón; bring mixture to a boil, stirring occasionally to dissolve squid ink. Using slotted spoon, transfer squid to plate; set aside. Turn off heat and cover pot with a tight-fitting lid.
Heat oil in medium paella pan (or 15 inch oven-proof skillet) over medium-high heat. Add onions; cook until soft and translucent, about 5 minutes. Add pimientos and garlic; cook until garlic is fragrant, about 1 minute. Add rice to pan. Cook, stirring occasionally, until rice is coated in oil and turns translucent, about 2 minutes. Add hot water mixture to pan. Stir to distribute evenly. Bring rice mixture to a boil; cook until rice begins to peak above water level. Scatter reserved squid and octopus on top of rice. Transfer paella pan to oven. Cook until water is absorbed and rice is tender, about 10 minutes more. Remove pan from heat; let sit 5 minutes before serving.
Meanwhile, in a small bowl, mix together mayonnaise, vinegar, garlic and adobo.
Divide arroz negro evenly among serving dishes. Sprinkle with parsley; serve with lemon wedge and alioli.
Squid ink is a dark pigment located between the gills of the squid. This ink is extracted by fishmongers who clean and portion the squid. Look for it in tablespoon- sized pouches, glass jars at specialty markets, or in GOYA® Squid In Its Own Ink. Our Spanish product contains cooked, sliced squid coated in the dye, which gives the rice an intriguing color, briny taste, and rich, viscous texture.