Start by preparing the ingredients. Cut the onion and the red pepper into small cubes, remove the seeds, peel the tomatoes and cut them into small cubes as well, crush the garlic cloves and finely cut the parsley.

Put a frying pan on medium heat. Add the oil and, when it’s hot, sauté the onion, the red pepper, the tomatoes and the garlic cloves until they release their juices for approximately 7 or 8 minutes.

Then, add the thyme, the paprika, the pepper and the salt. Keep cooking for one more minute.

Increase the heat, add the white wine and cook for 3 minutes to evaporate the alcohol.

Add the parsley and the cut calamari to the sauce. Mix them well so they integrate in an even way.

When the first bubbles appear, reduce the heat to low, cover the pan and cook for 30 minutes until the calamari are tender.

If you’d like to add some peas you can do it in the last 5 minutes of the cooking process.

Check the salt level, turn off the heat and let it rest for 10 or 15 minutes; the sauce must be more or less thick.