Prawns with romesco — sweet prawns served with a smoky Catalan sauce of grilled pepper, tomato, toasted nuts and garlic. A glorious tapas to spear and share.
- 1 Red Pepper
- 3 Large Garlic Clove
- 1 large Red Chilli
- 1 large Tomato
- 10 Shelled Hazelnuts
- 10 Almonds
- 3 sprigs Parsley
- 1 sliced Bread
- 120ml Olive Oil
- 2 tblsp Red Wine Vinegar
- 400g Tiger Prawns
Video
Preparation
- Halve the pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves skin-side up, with the whole garlic cloves, chilli and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato, then peel, quarter, deseed and roughly chop it.
- Continue grilling the pepper, chilli and garlic for 4–5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften. When cool enough to handle, peel and halve the chilli and scrape out the seeds, then peel the pepper and roughly chop both the pepper and chilli.
- Spread the nuts over the foil and grill until toasted, then finely chop the nuts and parsley in a food processor and tip into a small bowl.
- Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli, and fry for 3 minutes. Tear up the bread and add to the pan, turning in the oil until lightly browned. Pulse in the food processor with the tomato, salt, vinegar and oil until roughly chopped, then tip into a bowl, cool, and store in the fridge for up to 3 days.
- On the day, add the toasted nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns, with cocktail sticks for spearing.
