Finely chop the onion, roughly chop the garlic, finely grate the tomatoes and pat dry the tubes of squid with paper towels, cut one of the tubes into ½ inch (1.25 cm) thick rings and the other tube into ½ inch x ½ inch (1.25 cm x 1.25 cm) squares

Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil

After 2 minutes season the oil with sea salt and add in the squid rings, mix with the olive oil, after 2 minutes remove the squid rings from the pan and set aside, cover with foil paper

Using the same pan with the same heat, add in the onion and garlic, mix with the olive oil, after 2 minutes add in the squares of squid, continue to mix with the olive oil, 2 minutes later add in ½ tsp sweet smoked Spanish paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer

After 3 minutes and the tomato sauce has thickened, add in 3 cups fish broth, ¼ tsp saffron threads and turn up the heat to a high heat

Once the broth comes to a boil, add in 1 cup uncooked round rice, give it one final mix and simmer on a high heat

After 10 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower to a low-medium heat, simmer until all the broth has been absorbed by the rice (about 5 minutes), then add in ⅓ cup frozen peas, making sure to spread them around and the squid rings we cooked earlier, place a lid on the pan and turn of the heat

After 5 minutes remove the lid from the pan and sprinkle the rice with finely chopped fresh parsley, serve at once, enjoy!