Preheat the griller. Place the chilli, tomatoes, capsicums, garlic and almonds on a large baking tray. Sprinkle with 1 tablespoon of the oil and place under the griller. Remove the almonds after 5 minutes or as soon as they start to brown; remove the chilli, garlic and tomatoes after 10 to 15 minutes when they have softened; turn the capsicums occasionally and grill for about 25 minutes until the skins are black and blistered.
Grind the almonds in a food processor. Then peel the capsicums, tomatoes and garlic. Seed the capsicums and chop finely, along with the chilli, tomatoes and garlic.
Spread the squid out on a baking tray and sprinkle with 2 tablespoons of oil and the white wine. Grill the squid 8 cm from the heat for 5 minutes, turn, then cook for a further 5 minutes.
While the squid are cooking, combine the almonds, chilli, capsicums, tomatoes and garlic in a large saucepan, then stir in the remaining oil and the lemon juice. Season to taste with pepper. Warm the sauce for 3 to 4 minutes over a gentle heat. When the squid is cooked, garnish with the basil and serve with the sauce.