Fried Calamari Squid with Romesco Sauce

Ingredients

• 25 oz squid
• 2 oz plain flour, seasoned with salt and freshly ground black pepper
• 2 pints La Española Mild & Light Olive Oil, for deep frying
• For the Romesco:
• 2 1/2 oz ground almonds
• 1/4 cup stale breadcrumbs
• 2 cloves garlic, roughly chopped
• 12 mild Peppadew piquanté peppers, drained
• 1½ tsp sweet smoked paprika
• Squeeze of lemon juice
• 2 tbsp red wine vinegar
• 1/4 cup La Española Extra Virgin Olive Oil
• Salt and freshly ground black pepper
• Lemon wedges