Prawns with Romesco Sauce

Name: Prawns with Romesco Sauce
Total time: 40 min
Yield: Serves 10-12 with other dishes
Cuisine: spanish
Ingredients: 1 red pepper preferably the long, thin skinned romano variety; 3 fat garlic cloves; 1 fat, fresh red chilli; 1large ripe tomato; 10 shelled hazelnuts; 10 blanched almonds; 3sprigs parsley; small slice day-old bread; 8 tbsp olive oil; 2 tbsp red wine vinegar; 400g pack large, cooked, peeled tiger prawn defrosted if frozen

⏱ 40 mins 🍽 Serves 10-12 with other dishes 🌶 spanish ✅ Easy 🏷 Snack

This Spanish tapas dish features succulent tiger prawns paired with a robust romesco sauce. The sauce is crafted from grilled red pepper, chilli, garlic, and tomato, blended with toasted nuts, bread, and olive oil. It's an ideal make-ahead option for entertaining, designed to be served as part of a buffet or selection of canapes. The recipe serves 10-12 people alongside other dishes and takes about 40 minutes to prepare.

Ingredients

1 red pepper preferably the long, thin skinned romano variety
3 fat garlic cloves
1 fat, fresh red chilli
1large ripe tomato
10 shelled hazelnuts
10 blanched almonds
3sprigs parsley
small slice day-old bread
8 tbsp olive oil
2 tbsp red wine vinegar
400g pack large, cooked, peeled tiger prawn defrosted if frozen

Method

For the prep work, slice the pepper in half lengthways and discard the seeds and stalk. Place foil in a grill pan and arrange the pepper halves skin-side up with the whole garlic cloves, chilli, and tomato. Grill these for 2 minutes, then turn the tomato and grill for another 2 minutes. Take out the tomato, peel it, cut it into quarters, remove the seeds, and chop it coarsely.
Keep grilling the pepper, chilli, and garlic for 4-5 minutes more, until the pepper and chilli skins blacken and the garlic begins to soften. Once cooled, peel the chilli, cut it in half, and discard the seeds. Peel the pepper and chop both the pepper and chilli roughly.
Scatter the nuts onto the foil and grill them until toasted. Place the nuts and parsley in a food processor and chop finely. Transfer this mixture to a small bowl.
Warm 3 tablespoons of oil in a frying pan, then fry the pepper, garlic, and chilli for 3 minutes. Tear the bread into pieces, add it to the pan, and turn it in the oil until it colours lightly. Pulse this mixture in the food processor with the tomatoes, salt, vinegar, and oil until roughly chopped. Move to a bowl, let it cool, and refrigerate for up to 3 days.
When ready to serve, stir the nuts and parsley into the sauce. Present the sauce in a small bowl on a plate alongside the peeled prawns. Offer cocktail sticks for picking up the prawns.

Nutrition (per serving)

Nutrition data not available.

Recipe details

Skill levelEasy

CategorySnack

Cuisinespanish