1.Clean the squid, separate the bodies and tentacles. Thinly slice the red onion. Chop the almonds and blanch. Tear the mint leaves.
2.Preheat oven over medium-high temperature at 350 °F. Place a non stick grill mat on the grate. Place almonds on the non stick grill mat. Toast for about 8-10 minutes until it turns golden brown. When it chills, then use the side of a coarsely chop to crush nuts. Transfer to a small bowl. Mix in 2 tablespoons extra-virgin olive oil and season with salt. Set aside.
3.Turn the grill for high heat. Place a new non stick grill mat on the grate and transfer the bell peppers on it. Grill for 8-10 minutes, and turn occasionally until it turns charred all over and flesh is very soft.
4.Transfer bell peppers to a bowl and cover tightly with plastic wrap. To extend the cooking and soften the skins, set aside for 10-20 minutes. Take peppers out, remove the skins, and coop out seeds, then discard. Slice peppers into large pieces and transfer to a medium bowl.
5.Add paprika, 1/4 cup extra-virgin olive oil, vinegar and finely grate 1 garlic clove into the bowl with pepper slices. Season with salt and mix thoroughly to coat peppers.
6.Prepare grill to high heat. Finely grate the remaining 2 garlic cloves into a large bowl, add in remaining extra-virgin olive oil and stir evenly.
7.Pat squid dry, then transfer to oil mixture, toss well to coat. Transfer marinade squid on the BBQ grill mat and grill until grill marks appears on bodies and tentacles start to crisp around the edges, each side grilling for about 1 minutes. Transfer to a clean large bowl and season with salt.
8.Mix min and red onion in a small bowl. Finely grate zest from lemon, then squeeze in juice. Season with salt and toss to combine salad.