Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, cut 1 cleaned tube of squid into 1/2 inch by 1/2 inch squares and season 12 raw peeled & deveined jumbo shrimp with sea salt and freshly cracked black pepper (I bought mine frozen and thawed them out)

Add 2 cups of fish broth into a sauce pan, pinch 1/2 teaspoon of saffron threads and heat it with a medium-high heat

In a seperate burner heat a large fry pan with a medium-high heat and add in a generous 2 tablespoons of extra virgin olive oil, after 1 minute season the oil with sea salt and add in the squid, mix with the olive oil, after 1 minute remove the squid from the pan and set aside

Using the same pan with the same heat add in the diced onions and minced garlic, mix with the olive oil, 2 minutes later add in 1/2 tsp of sweet smoked paprika and mix together, then pour in 1/2 cup tomato sauce, season with sea salt & freshly cracked black pepper and add the squid back into the pan, mix together until well combined

About 1 minute after adding the tomato sauce add in 1 cup of quinoa (I like to rinse mine under cold water first) and mix it all together until well combined, then pour in the saffron infused fish broth from the sauce pan and mix so everything is evenly divided, cook between 10 to 12 minutes

Once there is very little broth left add the shimp into the pan, place a lid on the pan and lower the fire to a low-medium heat, simmer between 5 to 7 minutes, then remove from the heat, fluff up the quinoa with a fork and garnish the dish with lemon slices and fresh parsley, enjoy!