250 gmcherry truss tomatoes1¼ tbspcoconut oil½ tspsmoked paprika750 gm(about 12) baby squid tubes, cleaned, scored and cut into 3cm x 5cm pieces3smoked chorizo sausages (300gm), thinly sliced diagonally1lemon, thinly slicedSaladof shaved fennel, baby rocket, flat-leaf parsley and Ligurian olives with a red wine vinaigrette to serve Romesco sauce1red capsicum, quartered1vine-ripened tomato, quartered1long red chilli, seeds discarded, coarsely chopped2 tspcoconut oil, melted½ tspsweet paprika15 gm(about 12) each roasted hazelnuts and roasted almonds2small garlic cloves, coarsely chopped1 tbspred wine vinegar2 tbspextra-virgin olive oil
For romesco, preheat the oven to 200C. Drizzle capsicum with 1 tsp coconut oil and roast, turning occasionally, until skin blisters (25-30 minutes). Transfer to a bowl, cover with plastic wrap and set aside for 5 minutes. Toss tomato, chilli, remaining coconut oil and paprika in a bowl and season. Heat a frying pan over high heat, add tomato mixture and cook, tossing occasionally, until tender (2-3 minutes). Peel tomato and coarsely chop. Process nuts in a blender until finely ground. Peel capsicum and chop, then add to blender with tomato, chilli, garlic and vinegar. Blend until smooth then, with the motor running, add olive oil in a thin steady stream. Season to taste and refrigerate.
Reduce oven to 180C. Soak 12 bamboo skewers in water for 30 minutes. Cut cherry tomatoes into 6 portions with scissors, leaving truss intact. Drizzle with 1 tsp coconut oil. Season with smoked paprika, salt and pepper and roast until tomatoes soften slightly (8-12 minutes).
Meanwhile, place a slice of chorizo inside each piece of squid and thread onto skewers. Drizzle with remaining coconut oil and season well.
Char-grill skewers and lemon in batches until squid is cooked and lemon is caramelised (1-1½ minutes each side).
To serve, spoon romesco onto each plate, top with lemon and skewers and serve salad to the side.