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Personal Paella with Squid and Scallions

1 cup seafood stock or clam juice
Small pinch of crumbled saffron
1/4 teaspoon pimenton (smoked Spanish paprika)
4 to 5 ounces cleaned squid, bodies cut into 1/4-inch rings and tentacles halved lengthwise
Kosher or sea salt
Freshly ground black pepper
2 teaspoons extra-virgin olive oil
1/8 teaspoon red pepper flakes, or more to taste
2 scallions, white and green parts, thinly sliced
2 cloves garlic, minced
1/3 cup Arborio, Bomba, or other short-grain rice
4 large cherry tomatoes, quartered

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