Prep Time
30m
Cooking Time
35m
Serves
4
Fuel
Gas
Ingredients
Romesco Sauce
Method
01.
To make the Romesco sauce, preheat the oven to 200°C (400°F/Gas 6). Place the capsicum skin-side up, on a tray and bake for 10–15 minutes, or until the skin blackens. Place the capsicum in a bowl, cover with plastic wrap and set aside for 5 minutes. Peel off the skin, then chop the capsicum
02.
Toss the tomato, chilli, paprika and coconut oil in a bowl and season with salt and pepper. Heat a chargrill pan over high heat, add the tomato and chilli and cook for 3–4 minutes until soft. Peel the tomatoes and chop
03.
Place the hazelnuts and almonds in a food processor and process until finely ground. Add the capsicum, tomato, chilli, garlic and vinegar and process to a paste. With the food processor motor running, slowly add the olive oil and process until well combined. Season with salt and pepper. Transfer the romesco sauce to a bowl, cover with plastic wrap and refrigerate until needed
04.
Pre-heat the BBQ to 180°C. Soak 4 bamboo skewers in water for 30 minutes. Line a baking tray with baking paper. Use scissors to cut the cherry tomatoes into 4 small bunches, leaving the truss intact. Place on the prepared tray and drizzle with 1 teaspoon of coconut oil. Season with the smoked paprika and salt and pepper then bake with the BBQ hood down for 8 minutes, or until the tomatoes soften slightly
05.
Meanwhile, place a slice of chorizo inside each piece of squid and thread onto the skewers. Drizzle with the remaining coconut oil and season well. Turn the BBQ to high. Add the skewers and lemon slices and cook for 2 minutes on the scored side and 1 minute on the other side, or until the squid is cooked and the lemon is caramelised
06.
Whisk the olive oil and red wine vinegar in a small bowl. Toss through the rocket, parsley, olives and fennel and season with salt and pepper. To serve, smear romesco sauce on each plate and arrange the salad, lemon, tomatoes and skewers on top
