Ingredients

1 red pepper, preferably the long, thin skinned Romano variety

3 fat garlic cloves

1 fat, fresh red chilli

1 large ripe tomato

10 shelled hazelnuts

10 blanched almonds

3 sprigs parsley

Small slice day-old bread

8 tablespoons olive oil

2 tablespoons red wine vinegar

400g pack large, cooked, peeled tiger prawns, defrosted if frozen

Instructions

Step 1: Prepare the pepper by halving it lengthways and removing seeds and stalk. Line a grill pan with foil and place the pepper halves skin side up along with whole garlic cloves, chilli, and tomato.

Step 2: Grill for 2 minutes, then turn the tomato and grill another 2 minutes. Remove the tomato with a large spoon, peel, quarter, and remove seeds, then roughly chop it.

Step 3: Continue grilling the pepper, chilli, and garlic for 4-5 minutes until the skins are blackened and garlic softens. When cool enough, peel and halve the chilli, scrape out and discard seeds. Peel and roughly chop the pepper and chilli.

Step 4: Spread the hazelnuts and almonds on the foil and grill until toasted. Finely chop the nuts and parsley together in a food processor and transfer to a small bowl.

Step 5: Heat 3 tablespoons of olive oil in a frying pan. Add the chopped pepper, garlic, and chilli and fry for 3 minutes. Tear up the bread and add to the pan, turning it in the oil until lightly browned.

Step 6: Pulse the contents of the frying pan together with the chopped tomatoes, salt, red wine vinegar, and remaining olive oil in the food processor until roughly chopped. Transfer to a bowl and let cool. Store in the fridge for up to 3 days if making ahead.

Step 7: On the day of serving, stir the toasted nuts and parsley into the Romesco sauce. Serve the sauce in a small bowl on a plate alongside the peeled prawns. Provide cocktail sticks for easy spearing and dipping.

Tips & Variations

Use day-old bread to achieve the best texture in the sauce’s base.

For extra smoky flavor, char the pepper and chilli over an open flame if a grill is unavailable.

Substitute almonds and hazelnuts with roasted walnuts or pine nuts for a different nutty profile.

Serve with crusty bread or grilled vegetables for a fuller meal.

Storage

Store the prepared Romesco sauce in an airtight container in the refrigerator for up to 3 days. The sauce can be served cold or brought to room temperature before serving. Prawns are best used fresh but can be refrigerated separately for 1-2 days. Reheat prawns gently if preferred, but they are delicious served cold with the sauce.

FAQs

Can I use other types of prawns?

Yes, you can use any large cooked, peeled prawns or shrimp. Make sure they are defrosted if frozen and well-drained before serving.

Is Romesco sauce spicy?

The sauce has a mild heat from the fresh red chilli, which can be adjusted by removing more or fewer seeds or omitting the chilli entirely for a milder version.