This is a dramatic looking dish that’s prepared in just 10 minutes.
Heat 2 tbsp of the oil in a frying pan, add the peppers and cook over a medium heat, stirring constantly, for 2-3 minutes, or until the peppers are soft. Stir in the drained pinto beans and toss together. Remove from the heat and transfer to a serving bowl.
Heat a splash of the oil in a large saucepan until very hot. Add the squid and stir-fry over a high heat for 30–40 seconds or until the squid turns white and loses its translucency. Once cooked remove the pan from the heat straight away, as if the squid is left too long, it will be tough. Combine the squid with the peppers and pinto beans.
Mix the remaining oil with the vinegar, garlic, paprika and parsley, then season with salt and freshly ground pepper. Pour over the peppers, pinto beans and squid. Combine well, and leave to marinate for at least 30 minutes. Serve with fresh crusty bread and a green salad.