Description
A vibrant and flavorful Spanish-inspired dish featuring tender prawns served with a smoky, nutty Romesco sauce made from grilled red peppers, tomatoes, garlic, nuts, and red wine vinegar. Perfect as an appetizer or light meal, this recipe highlights the rich, robust flavors of traditional Romesco complemented by succulent tiger prawns.
Ingredients
Scale
Romesco Sauce
- 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 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt, to taste
Prawns
- 400g pack large, cooked, peeled tiger prawns, defrosted if frozen
Instructions
- Prepare and Grill Vegetables: Halve the red pepper lengthwise and remove seeds and stalk. Line a grill pan with foil and place the pepper halves skin side up along with whole garlic cloves, the red chilli, and the tomato. Grill for 2 minutes, then turn the tomato over and grill for another 2 minutes. Remove the tomato using a large spoon, peel off the skin, quarter it, remove the seeds, and chop roughly.
- Continue Grilling Pepper, Chilli, and Garlic: Grill the pepper, chilli, and garlic for an additional 4-5 minutes until the skins blacken and the garlic softens, indicated by splitting skin. Allow to cool, then peel and halve the chilli, removing and discarding the seeds. Peel the pepper and roughly chop both the pepper and chilli.
- Toast Nuts: Spread the hazelnuts and almonds on the foil and grill until toasted. Once toasted, finely chop the nuts and parsley together in a food processor, then set aside in a small bowl.
- Cook Pepper Mixture and Bread: Heat 3 tablespoons of olive oil in a frying pan. Add the chopped pepper, garlic, and chilli, frying for 3 minutes to infuse flavors. Tear the day-old bread into pieces and add to the pan, turning them in the oil until lightly browned.
- Make Romesco Sauce: Transfer the contents of the frying pan to a food processor. Add the chopped tomatoes, salt, red wine vinegar, and remaining olive oil. Pulse until the mixture is roughly chopped but well combined. Transfer the sauce to a bowl, allow it to cool, and store in the refrigerator for up to 3 days if not serving immediately.
- Finish the Sauce and Serve: On the day of serving, stir the toasted nuts and parsley mixture into the cooled Romesco sauce. Serve the sauce in a small bowl on a plate alongside the peeled tiger prawns, providing cocktail sticks to spear the prawns for easy eating.
Notes
- Using day-old bread helps the bread crisp up nicely when fried, adding texture to the sauce.
- The Romesco sauce can be made up to 3 days in advance and refrigerated, allowing flavors to meld.
- For a smoky depth, use a grill pan or barbecue grill to char the vegetables.
- The sauce pairs well not only with prawns but also grilled fish, chicken, or as a dip with vegetables.
- Adjust the amount of chilli to taste based on preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling and Frying
- Cuisine: Spanish
Keywords: Romesco sauce, prawns, grilled pepper, seafood appetizer, Spanish recipe, nutty sauce
