Ingredients

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

400g pack large, cooked, peeled tiger prawns, defrosted if frozen

Instructions

Step 1: Preheat your grill and halve the red pepper lengthways, removing seeds and stalk. Line a grill pan with foil and place the pepper halves skin side up, along with the whole garlic cloves, red chilli, and tomato.

Step 2: Grill for 2 minutes, then turn the tomato and grill for another 2 minutes. Remove the tomato, peel it, quarter, remove seeds, and roughly chop.

Step 3: Continue grilling the pepper, chilli, and garlic for 4–5 minutes until their skins blacken and the garlic softens and splits. When cool, peel and halve the chilli, removing seeds, then peel and roughly chop both the pepper and chilli.

Step 4: Scatter the hazelnuts and almonds on the foil and grill until toasted. Finely chop the nuts and parsley together using a food processor, then transfer to a small bowl.

Step 5: Heat 3 tablespoons of olive oil in a frying pan. Add the grilled pepper, garlic, and chilli, frying gently for 3 minutes. Tear up the day-old bread and add, turning it in the oil until lightly browned.

Step 6: Combine the toasted bread mixture with the chopped tomato, salt, red wine vinegar, and remaining olive oil in a food processor. Pulse until roughly chopped and transfer to a bowl. Let the sauce cool, then refrigerate for up to 3 days if preparing ahead.

Step 7: Just before serving, stir the chopped nuts and parsley into the sauce. Serve the Romesco sauce in a small bowl surrounded by the peeled prawns. Provide cocktail sticks for easy spearing and enjoying.

Tips & Variations

For extra smokiness, try roasting the vegetables over an open flame or using smoked paprika in the sauce.

Substitute almonds or hazelnuts with toasted pine nuts or walnuts for a different nutty flavor.

If you prefer a spicier sauce, leave some seeds in the chilli or add a pinch of cayenne pepper.

Use crusty bread with a firmer texture if you want more crunch in the sauce base.

FAQs

Can I use raw prawns instead of cooked ones?

This recipe calls for cooked prawns. If using raw prawns, cook them thoroughly by boiling, grilling, or sautéing before serving with the sauce.

Is Romesco sauce suitable for freezing?

Romesco sauce can be frozen, but its texture may change slightly upon thawing. For best results, store it in the fridge and consume within a few days.