| Defrost, wash, drain and chop the squid.
| Warm the oil in a pan, add the onion, peppers, garlic and tomato and leave to sauté.
| Next, add the potatoes and cover with water and add a splash of wine.
| Bring to the boil, then add the squid rings.
| Add paprika, saffron and parsley.
| As soon as the potatoes are cooked, take off the heat and serve.