Prawns with Romesco sauce

Seafood · Spanish classic.

Ingredients

• 1 Red Pepper
• 3 Large Garlic Clove
• 1 large Red Chilli
• 1 large Tomato
• 10 Shelled Hazelnuts
• 10 Almonds
• 3 sprigs Parsley
• 1 sliced Bread
• 120ml Olive Oil
• 2 tblsp Red Wine Vinegar
• 400g Tiger Prawns

Method

1. Continue cooking — Prepare ahead - halve the pepper lengthways and remove the seeds and stalk.
2. Grill — 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.
3. Grill — Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes.
4. Continue cooking — Remove the tomato with a large spoon, then peel, quarter and remove the seeds.
5. Grill — 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).
6. Chill — When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds.
7. Prep and chop — Peel the pepper and roughly chop both the pepper and chilli.
8. Grill — Spread nuts over the foil and grill until toasted.
9. Prep and chop — Finely chop the nuts and parsley in a food processor.
10. Fry — 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.
11. Add ingredients — Tear up the bread and add to the pan, turning it in the oil until lightly browned.
12. Prep and chop — Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped.

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