Cover the bottom of the grill with charcoal. Form a very hot blaze, with all the coals burning and clean of ashes

Smash, peel, and mince <quantity>1</quantity> garlic clove

Place <quantity>1</quantity> large red bell pepper directly on the coals for 5m, turning occasionally. Grill until the skin is almost completely blackened

Gently scrape the bell pepper with a knife to peel off the charred skin

Remove the stem and seeds from the bell pepper

Dice into small pieces

Place the bell pepper, garlic, and <quantity>1<unit>tbsp</unit></quantity> of hot smoked paprika in the jug of a blender

Add <quantity>2<unit>tbsp</unit></quantity> of apple cider vinegar, <quantity>2<unit>tbsp</unit></quantity> of olive oil, and salt to taste

Blend on high speed until smooth and homogeneous. The romesco is ready

Coat <quantity>3</quantity> medium squids with <quantity>¼<unit>cup</unit></quantity> of extra virgin olive oil

Season squids with salt to taste

Grill squids until golden brown on one side

Flip squids and grill until golden brown. The squids are grilled

Trim the stems of <quantity>1<unit>bunch</unit></quantity> of broccolini

Add <quantity>¼<unit>cup</unit></quantity> of extra virgin olive oil and season generously with salt

Place the broccolini in a heatproof basket and cook, tossing from time to time, until bright green. The coal-roasted broccolini is ready

Place <quantity>2<unit>tbsp</unit></quantity> of the Romesco on a plate and spread it out in a circle. Arrange the Coal-Roasted Broccolini on top

Add <quantity>2<unit>tbsp</unit></quantity> of the Grilled Squid. Drizzle with olive oil and sprinkle paprika to taste. The grilled squid, broccolini & romesco is ready.

Enjoy!