In a large skillet, heat the vegetable oil until shimmering. Add the squid and cook over high heat, tossing, until starting to turn opaque, about 1 minute. Season with salt and pepper and add the wine. Cook, stirring, until the wine has reduced by half, about 30 seconds. Stir in the tomato, olives, capers and crushed red pepper, then stir in the garlic paste and bring just to a simmer. Season with salt and pepper, top with the parsley and serve with crusty bread.