Prawns With Romesco Sauce

Name: Prawns With Romesco Sauce
Total time: 30 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 red pepper, halved and deseeded; 3 large garlic cloves; 1 large red chilli; 1 large tomato; 10 shelled hazelnuts; 10 whole almonds; 3 sprigs fresh parsley; 1 slice white bread; 120ml olive oil; 2 tbsp red wine vinegar; 400g raw tiger prawns, peeled

Plump pan-seared tiger prawns paired with a smoky, nutty Catalan-style charred pepper dip.

30 min serves 2 Medium Watch

Ingredients

1 red pepper, halved and deseeded1 each

3 large garlic cloves1 bulb

1 large red chilli65g

1 large tomato6 pack

10 shelled hazelnuts100g

10 whole almonds100g

3 sprigs fresh parsley30g

1 slice white bread800g

120ml olive oil500ml

2 tbsp red wine vinegar350ml

400g raw tiger prawns, peeled400g

Method

Prepare ahead - halve the pepper lengthways and remove the seeds and stalk. 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. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.
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). When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chilli.
Spread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl.
Heat 3 tablespoons of oil in a frying pan, add the 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. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3 days.
On the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.

Cost to cook

serves 2 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £13.55 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£20.36 est. · serves 2

Method

Prepare ahead - halve the pepper lengthways and remove the seeds and stalk. 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. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.

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). When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chilli.

Spread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl.

Heat 3 tablespoons of oil in a frying pan, add the 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. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3 days.

On the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.