Heat a large fry pan with a medium heat and add in the olive oil, after a couple of minutes add in the sliced garlic, mix continuously, after 3 to 4 minutes and the garlic is lightly browned, add in the rosemary and hot paprika, quickly mix together, then add in the white wine and season with salt & pepper, mix together and simmer

In the meantime, pat the shrimp dry with paper towels, then season with salt & pepper

After 4 minutes and the wine has reduced in half, add the shrimp into the pan, all in a single layer, cook for 1 to 2 minutes per side or until fully cooked, then remove from the heat, transfer into a serving dish and sprinkle with fresh parsley

Heat a large fry pan with a medium-high heat and add in the sunflower oil

In the meantime, pat the tubes of squid dry with paper towels, then cut each one into ½ inch (1.25 cm) thick slices to end up with squid rings, then coat them in all purpose flour that´s been seasoned with salt & pepper

Once the oil is nice and hot, add the squid rings into the pan, all in a single layer, cook in batches, fry for 2 minutes per side or until golden fried, then transfer into a dish with paper towels, once all the squid rings are fried, transfer them into a serving dish, garnish with lemon wedges and fresh parsley

Drain the cans of tuna into a fine sieve with a bowl underneath, flake the tuna, then add into a large bowl, along with the mayonnaise, onion, garlic and parsley, then season with salt & pepper and mix together until well mixed

Transfer into a serving dish and garnish with olives