Sautéed Seafood With Spicy Romesco Sauce

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3 red bell peppers

1 ancho chile—stemmed, seeded and torn into large pieces

3 tablespoons extra-virgin olive oil

One 1-inch-thick slice of country white bread, crust discarded, bread toasted and torn into 1-inch pieces

1/3 cup sliced blanched almonds

2 garlic cloves, minced


1/2 cup cherry tomatoes, halved

2 teaspoons sherry vinegar

1/4 cup water

Freshly ground pepper

1/2 pound medium shrimp, shelled and deveined, tails left on

1/2 pound large sea scallops

3/4 pound cleaned squid, bodies cut into 1/4-inch rings, large tentacles halved

1/2 cup coarsely chopped flat-leaf parsley or cilantro

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