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Ingredients

• 1 lb. fresh or thawed frozen calamari, cut into
  ; ;1⁄2-inch rings, tentacles left intact
• 1 cup milk
• Salt and freshly ground black pepper, to taste

• 1 oz. French bread chunks (about 2 slices),
  ; ;crusts removed
• 3 Tbs. red wine vinegar
• 1⁄3 cup toasted almonds
• 1⁄4 cup drained diced tomatoes
• 1 roasted red bell pepper, seeded and sliced
• 1 garlic clove
• 1 tsp. paprika
• Pinch of cayenne pepper
• 1⁄4 cup olive oil
• Salt and freshly ground black pepper, to taste
  
• Vegetable or canola oil for deep-frying
• 1 cup rice flour or all-purpose flour
• 1⁄2 cup coarse yellow cornmeal or polenta
• 1 Tbs. paprika
• 1⁄8 tsp. cayenne pepper, or to taste
• Minced fresh flat-leaf parsley for
  ;garnish (optional)

Description

Romesco Sauce Originated In Tarragona, In The Catalan Region Of Spain, And Is Traditionally Served With Grilled, Poached Or Deep-fried Fish.

Williams-Sonoma