Yields1 Serving
 4 tbsp Olive oil
 4 Mixed red, yellow or orange peppers,
 1 red onion, finely sliced
 ½ tsp chilli flakes
 100 g Soft cooking chorizo
 1 bay leaf
 4 cloves garlic
  25g caster sugar
 4 sprigs thyme
  50ml red wine vinegar
 500ml passata
 400g Squid
  ½ small bunch flat-leaf parsley, chopped
 400g tin butter beans, drained and rinsed
1

Heat oil in a large pan and sauté peppers and onions over medium heat for about 20-25 minutes until they are very soft and tender, stirring occasionally.

2

Add a splash of water if they begin to stick to the pan. Incorporate chorizo and chili flakes (if using), and cook for an additional 5 minutes until the chorizo releases its oil.

3

Add thyme, garlic, and bay leaves, simmer for 2 minutes. Stir in vinegar and sugar until sugar dissolves.

4

Pour in passata along with a swirl of water from the jar. Season with salt and pepper, then bring to a simmer.

5

Add squid to the sauce, cover, and cook over low heat for 1 hour, adding a splash of water if necessary to cover the squid .

6

After 1 hour, check the squid for tenderness; it should be cooked but not mushy.

7

Fold in butter beans and adjust seasoning if necessary. Simmer uncovered to thicken the sauce slightly for about 10 minutes. Stir in parsley and serve with crusty bread or an orzo salad.

Ingredients

 4 tbsp Olive oil
 4 Mixed red, yellow or orange peppers,
 1 red onion, finely sliced
 ½ tsp chilli flakes
 100 g Soft cooking chorizo
 1 bay leaf
 4 cloves garlic
  25g caster sugar
 4 sprigs thyme
  50ml red wine vinegar
 500ml passata
 400g Squid
  ½ small bunch flat-leaf parsley, chopped
 400g tin butter beans, drained and rinsed

Directions

1

Heat oil in a large pan and sauté peppers and onions over medium heat for about 20-25 minutes until they are very soft and tender, stirring occasionally.

2

Add a splash of water if they begin to stick to the pan. Incorporate chorizo and chili flakes (if using), and cook for an additional 5 minutes until the chorizo releases its oil.

3

Add thyme, garlic, and bay leaves, simmer for 2 minutes. Stir in vinegar and sugar until sugar dissolves.

4

Pour in passata along with a swirl of water from the jar. Season with salt and pepper, then bring to a simmer.

5

Add squid to the sauce, cover, and cook over low heat for 1 hour, adding a splash of water if necessary to cover the squid .

6

After 1 hour, check the squid for tenderness; it should be cooked but not mushy.

7

Fold in butter beans and adjust seasoning if necessary. Simmer uncovered to thicken the sauce slightly for about 10 minutes. Stir in parsley and serve with crusty bread or an orzo salad.

Maritime Medley Squid Stew