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.
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.
Add thyme, garlic, and bay leaves, simmer for 2 minutes. Stir in vinegar and sugar until sugar dissolves.
Pour in passata along with a swirl of water from the jar. Season with salt and pepper, then bring to a simmer.
Add squid rings to the sauce, cover, and cook over low heat for 1 hour, adding a splash of water if necessary to cover the squid rings .
After 1 hour, check the squid rings for tenderness; it should be cooked but not mushy.
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
Directions
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.
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.
Add thyme, garlic, and bay leaves, simmer for 2 minutes. Stir in vinegar and sugar until sugar dissolves.
Pour in passata along with a swirl of water from the jar. Season with salt and pepper, then bring to a simmer.
Add squid rings to the sauce, cover, and cook over low heat for 1 hour, adding a splash of water if necessary to cover the squid rings .
After 1 hour, check the squid rings for tenderness; it should be cooked but not mushy.
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.