Catalan food

I dithered a bit about the title for this recipe. Should it be squid with romesco or romesco with squid? If this was a Hollywood musical (bear with me) the sauce would be Ginger Rogers and the cephalopod would be Squid Charisse. In a fight over top billing, Ginger would probably win, no matter how long and lithe Squid's tentacles were.
I love scallops but don't cook them often as Him Outdoors is lukewarm about them; I'm almost as fond of morcilla, the Spanish form of black pudding; the cauliflower puree I could eat with a spoon from the pan (and did).
The problem with Barcelona is there is so much good food around that the choice can be overwhelming.