Stuffed Spanish Squid with Rice and Tomato Sauce

To make the rice heat a sauce pan with a medium-high heat and add 2 1/4 cups of fish broth, pinch in 1/2 teaspoon of saffron threads and season with sea salt, once it comes to a boil let it boil for an extra minute to let the saffron really infuse, then add 1 cup of round rice, mix occasionally, after 10 to 11 minutes and there is very little broth left, place a lid on the pan and turn off the heat

Meanwhile heat a fry pan with a medium heat, while the pan is heating drizzle some extra virgin olive oil and some lemon juice on 2 cleaned tubes of squid, rub the oil and lemon juice all over the squid, then season with sea salt and freshly cracked black pepper on both sides, once the pan get´s hot add the tubes of squid and cook for 2 minutes per side, after a total cooking time of 4 minutes remove the squid from the pan, transfer to a dish and cover with foil paper to keep them warm

Using the same pan with the same heat add 1 tbsp of extra virgin olive oil, 2 cloves of garlic that have been minced and 1/2 onion that has been diced, mix with the oil and make sure to scrape up anything that was left over from the squid, after 2 minutes and the onions are translucent add 1 cup of tomato puree, 1/2 tsp smoked paprika, season with sea salt and freshly cracked black pepper, mix it all together and then lower the heat to a low

While the tomato sauce is simmering start stuffing the tubes of squid with the saffron rice, make sure to stuff the tubes of squid with as much rice as possible, then cut each stuffed tube of squid into 3 evenly sized pieces

After simmering the tomato sauce for 3-4 minutes, remove the pan from the heat, add the pieces of stuffed squid on top of the tomato sauce, garnish with a couple slices of lemon and some freshly chopped parsley, enjoy!