Grilled Spatchcock Chicken with Romesco Sauce + Grilled Zucchini - Ends + Stems with Chef Alison

Ingredients

• 3 1 ⁄ 2 pounds Chicken, Whole (whole, backbone removed aka spatchcock. sometimes you can buy it like this, or ask the butcher to do it for you)
• 3 teaspoons Kosher Salt (divided)
• 1 ⁄ 2 teaspoon Black Pepper (to taste)
• 1 teaspoon Paprika
• 4 Tablespoons Extra Virgin Olive Oil (divided)
• 2 Bell Pepper (Orange, Yellow or Red)s (red peppers are preferred for the sauce)
• 2 cloves Garlic
• 4 Roma Tomatos (early girl, slicer, plum - any small red tomato works ok)
• 1 ⁄ 2 cup Almonds (sliced are easier to blend)
• 1 cup Breadcrumbs (or 1 slice of sandwich bread, or leftover baguette, hamburger bun, etc)
• 2 Tablespoons Sherry Vinegar
• 1 ⁄ 4 bunch Fresh Parsley (chopped)
• 1 pound Zucchini