Prawns with Romesco sauce

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Prawns with Romesco sauce

Seafood

Spanish

Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- Red Pepper : 1
- Garlic Clove : 3 Large
- Red Chilli : 1 large
- Tomato : 1 large
- Shelled Hazelnuts : 10
- Almonds : 10
- Parsley : 3 sprigs
- Bread : 1 sliced
- Olive Oil : 120ml
- Red Wine Vinegar : 2 tblsp
- Tiger Prawns : 400g

Instructions

1 - step 1 Prepare ahead - halve the pepper lengthways and remove the seeds and stalk.

2 - Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato.

3 - Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes.

4 - Remove the tomato with a large spoon, then peel, quarter and remove the seeds.

5 - Then chop the tomato roughly.

Prawns with Romesco sauce | Taste Board

6 - step 2 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 (the garlic skin will start to split when it is ready).

7 - When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds.

8 - Peel the pepper and roughly chop both the pepper and chilli.

9 - step 3 Spread nuts over the foil and grill until toasted.

10 - Finely chop the nuts and parsley in a food processor.

11 - Tip into a small bowl.

12 - step 4 Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes.

13 - Tear up the bread and add to the pan, turning it in the oil until lightly browned.

14 - Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped.

15 - Tip into a bowl.

16 - Leave to cool and store in fridge for up to 3 days.

17 - step 5 On the day add the nuts and parsley to the sauce and mix.

18 - Serve in a small bowl on a plate with the peeled prawns.

19 - Supply cocktail sticks for spearing the prawns.

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