Step 1

Cut squid hoods into thick rings, and each cluster of tentacles in two lengthways.

Step 2

Heat the olive oil in a heavy, wide-based casserole or saucepan over medium-high heat. Add the onion and cook gently, stirring, for 10 minutes or until soft.

Step 3

Add the garlic and stir for 30 seconds, then add the squid and cook for 3 minutes or until the squid is lightly coloured, turning occasionally.

Step 4

Add the wine, let it bubble for 1-2 minutes, then add the tomatoes, stock or water and paprika. Season with sea salt and pepper.

Step 5

Simmer very gently over low heat for 25-30 minutes until the squid is tender and the sauce has reduced.

Step 6

Add the peas to the squid and simmer for a further 3 minutes or until peas are tender. Sprinkle with parsley and serve.