Clean and cut the spring onions and the garlic. Smash the garlic. Clean the bell peppers and cut them into stripes about half a centimeter thick. Wash the parsley and chop the leaves finely. Heat the oil in a pot or a deep pan and start with frying the spring onions for about 2 minutes. Then add the garlic and the bell peppers. Sprinkle 2 tea spoons of sugar over the vegetables and give it a good stir to caramelize everything slightly. You need the sugar to balance the acidity of the tomatoes and the peppers in this dish.
Now simmer the vegetables for about 5 minutes on medium heat. Then stir the tomato puree into the mixture, add half a glass of water and simmer for another five minutes. Now it is time to throw your squids into the sauce. Boil the squids for about 3 minutes, flavor with salt and pepper according to your taste and finally add the parsley. Serve immediately.
If you want some extra spice, drop half a tea spoon of ground red chilies together with the bell peppers into the pan.