Fried calamari with romesco sauce

Method

1. Whizz the ground almonds and stale breadcrumbs in a food processor until combined.
2. Add the chopped garlic cloves, the Peppadew piquanté peppers, the sweet smoked paprika, the squeeze of lemon juice and the red wine vinegar. Whizz to a paste, then trickle in the olive oil with the motor running.
3. Transfer to a bowl, sprinkle with extra paprika and set aside.
4. Fill a deep pan two-thirds full of vegetable oil and set over a medium heat until it reaches 180°C or until a piece of bread dropped in browns in 40 seconds.
5. Toss the squid in the flour, then add batches of squid to the hot oil using tongs. Fry for 2-3 minutes until golden and crisp.
6. Drain on kitchen paper, scatter with sea salt flakes, then keep warm until all the squid has been cooked. Serve with the romesco.