Finely chop the onion, then gently sauté it in a saucepan with olive oil, the garlic clove, and the chili pepper.
Thoroughly clean the squid rings and pat them completely dry—ensuring they are thoroughly dried is key. Add the squid to the saucepan, cook for a few minutes, then pour in the white wine and let it reduce slightly.
Add the rice and toast it for about 3 minutes. Next, pour in the fish stock.
Add a few ladles of boiling water and cook for at least 20 minutes, stirring frequently and adding more hot water as needed until the rice is tender and creamy.
Once the cooking time has elapsed, stir in the saffron until evenly incorporated, followed by the freshly chopped parsley. Remove from heat and serve hot.
