Barbecued squid, endive and olive salad with romesco sauce - 9Kitchen

Ingredients

• 600 gm baby squid, cleaned with tentacles reserved, cut into 8mm-thick slices
• 2 tbsp olive oil
• 1 tsp sweet Spanish paprika
• ¼ tsp dried chilli flakes
• 2 red capsicum, roasted until skins blacken and blister, peeled, seeded and thinly sliced
• 150 gm baby endive
• 2 vine-ripened tomatoes, cut into thin wedges
• 60 gm (1/3 cup) Ligurian or other small black olives
• 6 anchovy fillets
• 2 large vine-ripened tomatoes
• 2 fresh long red chillies
• ¼ tsp sweet spanish paprika
• ¼ cup extra-virgin olive oil
• 50 gm (1/3 cup) hazelnuts, lightly roasted and peeled
• 1 red capsicum, roasted until skin blackens and blisters, then peeled, seeded and coarsely chopped
• 3 cloves garlic, chopped
• 3 tsp aged red wine vinegar
• 1 tbsp lemon juice