Ingredients

• 2 large red capsicums, deseeded and cut into quarters
• 1 large vine ripened tomato
• ½ red onion
• 2 cloves garlic, crushed
• ½ cup roasted chopped almonds
• ¼ cup roasted chopped hazelnuts
• 1 tbsp olive oil
• 2 tbsp water
• ½ tsp smoky paprika
• 3 tsp red wine vinegar
• 3 squid hoods (500g), cleaned and cut into rings
• 1 tbsp olive oil
• 1 clove garlic, crushed
• Cracked black pepper
• 1 tbsp flat leaf parsley, chopped