Prawns with Romesco sauce

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

SpanishSeafood

Prep

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Cook

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Total

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Serves

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Method

Seafood

Ingredients

Units

Red Pepper — 1

Garlic Clove — 3 large

Red Chilli — 1 large

Tomato — 1 large

Shelled Hazelnuts — 10

Almonds — 10

Parsley — 3 sprig

Bread — 1

Olive Oil — 120 ml

Red Wine Vinegar — 2

Tiger Prawns — 400 g

Method

step 1

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.

step 2

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.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.