Wash and clean the squid and set aside. Wash and snip the parsley and coriander separately.
Mix together the meat, parsley, rice, salt to taste, pepper and half the paprika in a large bowl.
Stuff the squid pouches and secure with a toothpick.
Put the passata into a large casserole with the oil, garlic, coriander, cumin and the remaining paprika. Pour in the water and bring to a simmer. Add the squid and the tomato paste, cover, and simmer for 20 minutes. The squid should be tender and the sauce reduced.