Peel the potatoes and cut them into chunks, breaking them partway through with a knife for a better broth. Chop the onion and green pepper. Grate the tomato. Sauté the onion and green pepper in a pot with olive oil for about 10 minutes. Add the tomato, season with salt and pepper.

Rinse the squid, cut it into pieces, and add it to the pot. Sauté for 2 minutes, pour in the white wine, let it reduce, then add the peas, potatoes, and bay leaf. Cover with hot water, adjust the salt, and cook for about 15 minutes.

Peel and chop the garlic. Crush it with the paprika, saffron, and parsley. Add a little of the stew broth and mix. Add this mixture to the pot and simmer for another 10 minutes on low heat. Serve hot.