CHARRED SQUID AND ROMESCO SAUCE

Preparation time 30 mins Cooking time 20 mins Serves 4

8 medium squid, cleaned, tentacles

reserved

2 Tbsp extra virgin olive oil

Juice and finely grated zest of 1 lemon Chargrilled baguette, to serve

ROMESCO SAUCE

4 red capsicums

6 roma tomatoes, whole

150g flaked almonds

2 cloves garlic, peeled

21/2 Tbsp extra virgin olive oil

2 tsp smoked paprika

1/3 bunch thyme, leaves picked

2 bird’s eye chillies (optional), seeds removed, finely chopped, plus extra, to serve

1 Tbsp sherry vinegar

Sea-salt flakes and freshly ground

black pepper, to season

STEP 1 To make Romesco sauce, halve capsicums lengthways, then remove seeds. Heat a barbecue grill plate or chargrill pan on high. Add capsicum, skin-side down, and tomatoes. Cook for 5-6 minutes, turning tomatoes once, until lightly charred. Transfer capsicum to a zip-lock bag. Allow to cool. Peel and discard skin.

STEP 2 Heat a small frying pan on medium. Toast almonds for 3-4 minutes, tossing, until golden. Reserve 1/3 of almonds for garnish.

STEP 3 Blend capsicum, tomatoes, garlic, oil, paprika, thyme, chilli

(if using) and vinegar in a blender until smooth. Add almonds, pulse until just combined. Season. Refrigerate, covered, until needed.

STEP 4 Slice squid down one side and open hoods up like a book. With a sharp knife, lightly score in a criss-cross pattern, ensuring not to cut too deeply. Add to a large bowl with oil. Season.

STEP 5 On same barbecue grill plate or chargrill pan cook squid, in batches, scored-side down on high for 2 minutes. Turn, cook for 1 minute. Remove to a plate. Squeeze over juice and scatter with zest.

STEP 6 Serve squid with sauce, extra chilli, almonds and baguette.