Garlicky Grilled Squid with Marinated Peppers

Ingredients

• 1/3 cup coarsely chopped blanched hazelnuts or almonds
• 2 Tbsp. plus 1/2 cup extra-virgin olive oil
• divided
• Kosher salt
• 4 large red bell peppers
• 2 Tbsp. sherry vinegar or red wine vinegar
• 1 tsp. hot smoked Spanish paprika
• 3 garlic cloves
• divided
• 1 1/2 lb. cleaned squid
• bodies and tentacles separated
• 1/2 small red onion
• very thinly sliced
• 1 cup mint leaves
• torn if large
• 1/2 lemon

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes.

3. 3

   Let cool, then crush nuts using the side of a chef’s knife or coarsely chop.

4. 4

   Transfer to a small bowl.

5. 5

   Mix in 2 Tbsp. oil and season with salt.

6. 6

   Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate.

7. 7

   Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8–10 minutes.

8. 8

   Transfer bell peppers to a medium bowl and cover tightly with plastic wrap.

9. 9

   Let sit 10–20 minutes (doing this extends the cooking and softens the skins).

10. 10

    Remove skins from peppers and scoop out seeds; discard.

11. 11

    Tear or slice peppers into large pieces and place in a clean medium bowl.

12. 12

    Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl.

13. 13

    Season with salt and toss well to coat peppers.

14. 14

    Return grill to high heat.

15. 15

    Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil.