Finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper and cut 1 tube of squid into small squares (I bought my tube of squid frozen, thawed it out, ran it under cold water and patted dry with paper towels)

Heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot season with sea salt and add the cut squid, mix with the oil and cook for about 1-2 minutes, then remove the squid from the pan and set aside

Using the same pan with the same heat add the diced onions and minced garlic and mix with the oil, about a minute later add the diced bell peppers and mix with the onions and garlic, cook for about 3 minutes, then return the squid back to the pan along with a generous 1/4 teaspoon of smoked paprika and season with sea salt and freshly cracked black pepper, mix everything together and then add 2 cups of water, season with sea salt again and add 1 sachet of saffron in powder form (you can also use 1/4 tsp of saffron threads) and give it all a gentle mix

Once the water comes to a boil add 1 cup of quinoa (I like to rinse mine under cold water first) and mix everything together so the quinoa is evenly distributed, once it comes back to a boil place a lid on the pan and lower the fire to a low-medium heat

After about 15 minutes the quinoa should be perfectly cooked and there should be no liquid left in the pan (cook for another minute or so if you still have liquid), remove the pan from the heat and then fluff up the quinoa with a fork, garnish with freshly chopped parsley

Enjoy!