Calamari with Pickled Peppers and Almond Romesco

Name: Calamari with Pickled Peppers and Almond Romesco
Ingredients: 4 jarred roasted piquillo peppers (from 1 [12-ounce] jar); 1 whole peeled San Marzano plum tomato (from 1 [14-ounce] can); 1/4 cup whole almonds, toasted; 1 tablespoon sherry vinegar; 1/4 cup extra-virgin olive oil; Kosher salt, to taste; Black pepper, to taste; Neutral cooking oil, for frying; 2 tablespoons smoked paprika; 1 tablespoon M ontreal steak seasoning; 1 1/2 teaspoons Caribbean jerk seasoning; 1 1/2 teaspoons ground sumac; 2 cups buttermilk; 1 large egg, beaten; 2 cups cornstarch (about 9 ounces); 1/2 cup all-purpose flour (about 2 1/8 ounces); 1 pound cleaned squid ( tubes and tentacles), tubes cut into 1/2-inch-thick rings and tentacles left whole (about 2 1/2 cups); 1 (16-ounce) jar pickled sliced sweet peppers , drained, or Pickled Snack Peppers (see Note); Chopped fresh chives, for garnish