Sauté small slices of squids and then add shelled little prawns. Add chopped garlic, grated tomato and sauté it all for 2 or 3 minutes. Add noodles, stir until they are mixed with sauce and seafood and add fish-stock. Once noodles are cooked add some saffron and sweet red pepper. Heat pan on a high flame, add one tablespoon of noodles and spread them as if you were trying to make a cookie. Wait until lower noodles are crunchy and use a spatula to carefully roll them up. Serve rolls and decorate dish with squid ink and parsley oil.