Romesco is a typical Spanish sauce which originated in Tarragona in the autonomos region of Catalunya and is more often than not made from almonds and sometimes hazelnuts as well. These mixed with roasted garlic, olive oil and and ground dried red peppers.
Often roasted tomatoes, onions and red wine vinegar are added and the herb content often alters depending what is being cooked in the sauce or what it is to be served with it. For example fennel or mint leaves may be added when it's to be served with fish or snails, although it is most likely to be served with seafood as in this recipe with grilled prawns.
Although it is often served with chicken or vegetables, it can also be used as a dip for cruditees. It's name comes from the romesco pepper which has a strange bitter/sweet flavour but a strong paprika - pimenton can be used in its place.
As in many traditional Spanish sauces it's thicken with bread, olive oil and ground almonds or hazel nuts depending on what part of Spain they lived. Almonds were far more prevalent down south and hazel nuts more common in the north. These were ground in a mortar and pestle as the base of a sauce or stock.
Grilled Prawns in Romesco Sauce
Ingredients
- 1 kilo large prawns or langostinos
- 2 tbsp Spanish olive oil
- 2 tsps salt
- 2 tbsps sweet paprika
- Pinch hot pimenton or cayenne
- 1 tomato - peeled, seeded and chopped
- 3 garlic cloves
- 12 almonds - blanched and skinned
- 24 hazelnuts - skinned
- 1 slice of bread - toasted
- 1 tbsp of parsley
- 3 mint leaves
- 150 ml extra virgin olive oil
- 1 tsp salt
- 1 tbsp vinegar
- freshly ground black pepper
Method
- Combine the paprika or cayenne pepper with the tomato, garlic, almonds, hazelnuts, bread, parsley and mint and blend in a food processor until it becomes a smooth puree.
- Add the olive oil a little at a time blending well and then season with the salt, pepper and vinegar. For the prawns toss them generously in olive oil and salt.
- Coat the prawns with salt and olive oil and then thread them on skewers. If the wooden type are being used make sure they have been soaked in cold water for around 30 minutes first.
- Grill the prawns on a medium heat turning them once. When the prawns are cooked served them separately with the Romesco sauce as a dip or alternatively served them in the sauce with plenty of fresh crusty bread and a huge salad.
- The prawns can be served on the skewers or removed for easier serving and distribution.
See here for another delicious prawn recipe Gambas Pil Piln or here for more Spanish recipes.
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