Heat the oil in a casserole dish and fry the onion and garlic until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour.
Add the red pepper, rosemary, wine and 250ml/9fl oz water, and bring to the boil. Cover and simmer gently for 45 minutes.
Discard the rosemary, and add the tomatoes, tomato purée and paprika. Season with salt and pepper. Continue to simmer gently to 45–60 minutes until tender. Serve hot.