Dinner

Prawns with Romesco Sauce

Name: Prawns with Romesco Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 1 red bell pepper, halved lengthways, seeded, peeled and roughly chopped; 3 large cloves garlic, whole; 1 large red chilli, peeled, halved, seeded and roughly chopped; 1 large tomato, peeled, quartered, seeded and roughly chopped; 10 shelled hazelnuts, toasted and finely chopped; 10 almonds, toasted and finely chopped; 3 sprigs parsley, finely chopped; 1 slice bread, torn into pieces; 120ml olive oil; 2 tablespoons red wine vinegar; 400g tiger prawns, peeled; salt, to taste

Grilled tiger prawns served with a rustic Spanish romesco sauce of charred pepper, chilli, tomato, toasted nuts, bread, olive oil and red wine vinegar.

40 min
410 kcal
Dairy-free
Spanish
Seafood

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Halve the red bell pepper lengthways and remove the seeds and stalk. Line a grill pan with foil.
Step 2:
Place the pepper halves skin-side up on the foil with the whole garlic cloves, red chilli and tomato.
Step 3:
Grill for 2 minutes. Turn the tomato, then grill for another 2 minutes.
2 min
Step 4:
Remove the tomato with a large spoon. Peel, quarter and seed it, then chop it roughly.
Step 5:
Continue grilling the pepper, chilli and garlic for 4–5 minutes, until the pepper and chilli skins have blackened and the garlic is beginning to soften.
4–5 min
Step 6:
When cool enough to handle, peel and halve the chilli, discard its seeds, and peel and roughly chop the pepper. Roughly chop the chilli.
Step 7:
Spread the hazelnuts and almonds over the foil and grill until toasted.
Step 8:
Finely chop the toasted nuts and parsley in a food processor, then transfer them to a small bowl.
Step 9:
Heat 3 tablespoons of the olive oil in a frying pan. Add the pepper, garlic and chilli and fry for 3 minutes.
3 min
Step 10:
Tear the bread into pieces and add it to the pan, turning it in the oil until lightly browned.
Step 11:
Pulse the fried mixture in the food processor with the tomato, salt, red wine vinegar and remaining olive oil until roughly chopped. Transfer the sauce to a bowl.
Step 12:
Leave the sauce to cool. It can be stored in the refrigerator for up to 3 days.
Step 13:
On the day of serving, add the nuts and parsley to the sauce and mix well.
Step 14:
Serve the sauce in a small bowl on a plate with the peeled tiger prawns. Provide cocktail sticks for spearing the prawns.