CHARGRILLED SEAFOOD WITH ROMESCO

60ml (1/4 cup) olive oil

1/2 lemon, juiced

1 tablespoon roughly chopped flat-leaf parsley

12 large king prawns, peeled with tails intact, cleaned

2 x 200g pieces snapper, halved widthwise

4 small tubes squid,(see note) quartered, scored

4 red capsicums, quartered 4 cloves garlic, unpeeled 80ml (1/3 cup) extra virgin olive oil

50g (1/3 cup) whole blanched almonds

100g slice rustic bread, crust removed

55g (1/3 cup) roasted peeled hazelnuts

1/4 teaspoon Spanish smoked paprika

1/4 teaspoon dried chilli flakes (optional)

1 tablespoon red wine vinegar over low–medium heat. Add almonds and cook, stirring, for 3 minutes or until dark golden. Remove with a slotted spoon and drain on paper towel. Add bread to pan and cook for 1 minute each side or until golden, then drain on paper towel. Reserve cooking oil.

Peel skins from capsicums and garlic, then process with bread, almonds, hazelnuts, paprika, chilli (if using), vinegar and reserved oil to a coarse purée. Refrigerate in an airtight container until needed or for up to 4 days. Makes 1 3/4 cups.