Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice 1 red bell pepper and cut some chives out of a green onion

Cut each tube of squid into 1-inch thick slices (you should end up with about three 1-inch thick rings from each tube of squid)

Heat a non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil

Once the oil gets hot, season it with sea salt and add the squid rings

Cook each side for about 1 minute (2 minutes total), remove from the pan and set aside

Using the same with the same oil add the diced red bell peppers to pan and cook for about 3 minutes

Add the diced onions to the pan, mix with the bell peppers and cook for another 3 minutes, then add the 2 minced garlics

About 20-30 seconds after adding the garlic, add the chives and mix everything together

Add ½ teaspoon of smoked paprika, mix, and then add a ¼ cup of white wine and cook for about 1 minute, then season with sea salt and freshly cracked black pepper

2 minutes after adding the white wine to the pan, add 1 cup of tomato puree to the pan, season with sea salt, mix everything together and lower your fire to a LOW heat

After letting the sauce simmer for about 5 minutes, return the squid rings back to the pan and cook each side for 2 minutes (4 minutes total)

Evenly transfer the squid rings to 2 plates, using a tong, lightly squeeze open each squid ring and add the tomato sauce inside of each ring

Sprinkle each plate with freshly chopped parsley