Romesco sauce is a speciality of Catalan cuisine. (More specifically it is from Tarragona) It is usually served as a dipping sauce with fish or grilled vegetables. Romesco sauce or a very similar version of it called “Salbitxasa” accompany “calçots” (a special kind of barbecued fresh leek(springonion like vegetable that is eaten in January and February in Catalunia)
Today, my plan is enjoying the Romesco sauce with boiled prawns. It can be a perfect companion for any seafood, vegetable or even meat.
– 3 dried ñora peppers (you can substitute another small/sweet dried pepper)
– 1 head of garlic
– 4-5 tomatoes
– 2 slices of bread
– 2 tablespoons vinegar
– 20-25 hazelnuts
– 20-25 almonds
– 1 cup extra virgin olive oil
– 1 tablespoon paprika
Hydrate the ñoras by placing in water the night before you would prepare them or if you forget to do so the night before, hydrate them in boiled water for 15 minutes. Then, remove the stem and all seeds.
Roast the bread, almonds and hazelnuts in the oven for about 5 minutes.
Roast the head of garlic and tomatoes (cut in half) drizzled with some olive oil for about 35 minutes at 200°C.
Put almonds, hazelnuts and toasted bread slices in a blender; crush them. Then add the roasted tomatoes, garlic and hydrated ñoras; mix them for 1-2 minutes. Finally add the olive oil, vinegar, salt and paprika and mix them all together.