Start by prepping everything: chop the vegetables and parsley.
Slice the squid and rinse it well.
In a deep frying pan, warm up the oil and butter on a medium high heat.
Add the onion and shallots and cook until soft.
Add the garlic and 3 tsp of parsley. Cook for an extra 30 seconds string often.
Add the calamares and paprika and keep on high for about 5min. Or up until they turn white and start releasing their juices. Stir occasionally.
Add the wine or sake and good pinch of salt, keep on high until a boil and add all the remaining ingredients: chicken stock, and broth.
Change the heat to low, cover and cook for ten minutes.
Uncover add some more salt if necessary, and cook for another 10 min on low.
Cook another extra 5 min on high.
Sprinkle with the left over parsley and serve.