Soak the saffron threads in a tiny bit of water. If you are using saffron powder, skip this step.
Clean the squid: see here how to clean squids step by step.
Once the squid is cleaned and rinsed well, cut the squid into smaller bite-size rings.
Store the squid in the fridge for now. Trim the flat beans and cut them into bite-size wedges. Rinse them thoroughly.
Peel and chop the garlic clove. Add it together with some olive oil and the bay leaf to a large non-stick pan.
Gently fry the garlic over medium heat for a couple of minutes. Then add the chopped flat beans.
Stir, put a lid on the pan and cook the beans for 6 to 7 minutes until warmed through but keep them crunchy.
Then transfer the beans to a clean plate and add extra olive oil to te pan. Turn the heat high now. Add the chopped up squid.
Quickly stir fry the squid for a minute. Season with some salt and a pinch of spicy paprika. Don't overcook it or the squid will become chewy and rubbery.
After one minute turn off the heat. Add the flat beans back to the pan together with the soaked saffron and its soaking water (or the saffron powder).
Stir the squid and beans well, add the fresh mint leaves and let it all sit in the hot pan for another 2 minutes. Check the seasoning and add extra salt or spicy paprika. Scoop the squid and flat beans onto deep plates, drizzle with olive oil and serve immediately.