-
1
Roast the bell peppers directly over a gas flame or under the broiler, turning, until blackened or charred all over.
-
2
Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes, then peel and remove the cores.
-
3
Meanwhile, in a small bowl, cover the ancho chile with hot water and let stand for 15 minutes.
-
4
Drain and pat dry.
-
5
In a large skillet, heat 2 tablespoons of the olive oil until shimmering.
-
6
Add the ancho chile and cook over moderate heat, stirring, for 2 minutes.
-
7
In a food processor, combine the bread with the almonds and garlic.
-
8
Season with salt and process until the mixture resembles fine bread crumbs.
-
9
Add the ancho and its oil, the peppers, tomatoes and vinegar and puree.
-
10
With the machine on, add the water.
-
11
Scrape into a bowl and season with salt and pepper.
-
12
Heat the remaining 1 tablespoon of olive oil in the skillet.
-
13
Add the shrimp and scallops, season with salt and pepper and cook over moderate heat for 1 minute, then turn and cook for 30 seconds longer.
-
14
Add 1 cup of the romesco sauce and bring to a simmer; if the sauce seems too thick, add 2 tablespoons of water to loosen it.
-
15
Add the squid and cook just until it turns opaque, about 2 minutes.
-
16
Remove from the heat, season with salt and stir in the parsley.
-
17
Transfer to a platter and serve.
-
18
Pass the remaining romesco sauce at the table or refrigerate for another use.
