For the spice paste
Put the ingredients for the spice paste in a blender or food processor, and blend to produce a thick paste.
Heat the oil in a large saucepan, add the paste and fry over a medium heat for 8 minutes, stirring constantly, until the paste is cooked and lightly golden.
Strain the tamarind pulp through a sieve, discard the pulp and add the strained tamarind liquid to the pan with the paprika, sugar and salt. Cook the sambal sauce over a very heat, stirring occasionally, for about 10 minutes.
Cut the squid tubes into 2.5cm/1in thick rings, and add them and the tentacles to the pan.
Increase the heat and cook the squid sambal, stirring constantly, for 5–6 minutes or until the squid is cooked and the sauce is thick. Serve hot.