INGREDIENTS

• 1.5 Lb squid tubes and tentacles

• 5 Slices of 1/4" cut pancetta (you could sub a thick cut bacon here if desired), diced

• 1/4 C Black Moroccan olives, pitted

• 1 Head radicchio, julienne

• 1 Lemon for juice and zest

• Handful of flat leaf Italian parsley, roughly chopped

• Handful of toasted almonds or walnuts

• Jar of alden’s Romesco sauce

INSTRUCTIONS

Clean the squid. Give it a very quick rinse and dab try with a clean tea towel. Slice the tubes into 1" pieces and season with salt and pepper.

Drizzle a touch of olive oil into that same saute pan and when it's hot and shimmering (not smoking) chuck in the squid, radicchio, olives, parsley, lemon zest and cooked pancetta. Saute about 2 minutes until the squid is more or less cooked through but not rubbery. Add the Romesco sauce and heat through for up to a minute.

Remove from the heat and garnish with remaining toasted nuts. Serve with wedges of lemon, a big loaf of crusty bread, wine and good friends.