heat the oil in a frying pan and fry the almonds until lightly toasted. Sprinkle over the salt and spices and stir well
then pour into a small bowl.
For the deep-fried squid
place the vegetable oil into a deep
heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Season the flour with salt and freshly ground black pepper
then dredge the squid rings in the flour
shaking off any excess.
Carefully place the squid rings into the hot oil and deep fry for 3-4 minutes
or until crisp and golden-brown. Remove from the oil with a slotted spoon
drain on kitchen paper and sprinkle with salt. Place into a small bowl.
For the pomegranate dipping sauce
place the pomegranate seeds into a pan with the balsamic vinegar and oil and simmer until the liquid has reduced by half. Pour into a small bowl.
For the almond-stuffed olives
place an almond inside each olive. Heat the oil in a pan and fry the olives for 3-4 minutes
then place into a small serving bowl.
For the roasted pepper
place the pepper half on a baking sheet and drizzle with the oil. Sprinkle the sliced garlic and thyme over the pepper and season with salt and freshly ground black pepper.
Transfer to the oven and roast for ten minutes
or until softened and lightly charred at the edges. Remove from the oven
cut into slices and place into a small bowl.
To serve
place all of the bowls of tapas onto a large platter.
