Name: Squid stew
Total time: 2 h
Yield: Serves 4-6
Ingredients: 4 tbsp olive oil; 4 mixed red, yellow or orange peppers, deseeded and sliced; 1 red onion, finely sliced; 100g soft cooking chorizo, finely chopped; ½ tsp chilli flakes, (optional); 4 sprigs thyme; 4 cloves garlic, sliced; 1 bay leaf; 50ml red wine vinegar; 25g caster sugar; 500ml passata; 400g squid, cleaned and sliced; 400g tin butter beans, drained and rinsed; ½ small bunch flat-leaf parsley, chopped

A bowl filled with a vibrant red squid, pepper, butter bean stew with torn bread on the side

4 tbsp olive oil
4 mixed red, yellow or orange peppers
deseeded and sliced
1 red onion
finely sliced
100g soft cooking chorizo
finely chopped
½ tsp chilli flakes
(optional)
4 sprigs thyme
4 cloves garlic
sliced
1 bay leaf
50ml red wine vinegar
25g caster sugar
500ml passata
400g squid
cleaned and sliced
400g tin butter beans
drained and rinsed
½ small bunch flat-leaf parsley
chopped

Method

step 1
Heat the oil in a large pan and fry the peppers and onions over a medium heat for 20-25 minutes, stirring occasionally, until very soft and tender – add a splash of water if they start to catch, as you don’t want them taking on too much colour. Add the chorizo and chilli flakes, if using, and fry for 5 minutes until the chorizo releases its oil. Add the thyme, garlic and bay, and simmer for 2 minutes. Add the vinegar and sugar, and stir until the sugar has dissolved. Tip in the passata, then swirl a splash of water through the jar and add this, too. Season and bring to a simmer.
step 2
Stir in the squid, then cover and cook over a low heat for 1 hour. Add a splash of water to cover the squid, if needed. Check it after 1 hour – the squid should be tender but not mushy.
step 3
Fold in the butter beans and check the sauce for seasoning – it should be sweet and sour. Simmer, uncovered if needed to thicken the sauce slightly. Cook for 10 minutes more, stir in the parsley and serve with crusty bread or an orzo salad.