Prawns with Romesco Sauce

Succulent tiger prawns served alongside a rich, smoky Romesco sauce made with roasted peppers, toasted nuts, and a touch of red wine vinegar. A vibrant Spanish-inspired dish that's perfect for sharing.

Ingredients

• Olive Oil

  ⚖ 110.4 g 💧 120 ml 🥄 8⅛ tbsp
  kcal/г%DV

  Calories

  97548%

  Protein

  0.00%

  Total Fat

  110.4141%

  Carbohydrates

  0.00%
• Almonds

  ⚖ 100 g 💧 90.9 ml 🥄 6⅛ tbsp
  kcal/г%DV

  Calories

  57928%

  Protein

  21.142%

  Total Fat

  50.664%

  Carbohydrates

  21.67%
• Tiger Prawns

  ⚖ 400 g None
  kcal/г%DV

  Calories

  34017%

  Protein

  80.4160%

  Total Fat

  2.02%

  Carbohydrates

  0.00%
• Bread

  ⚖ 25 g 💧 35.7 ml 🥄 2⅓ tbsp
  kcal/г%DV

  Calories

  683%

  Protein

  2.75%

  Total Fat

  1.11%

  Carbohydrates

  11.94%
• Red Pepper

  ⚖ 150 g 🫑 1 pcs
  kcal/г%DV

  Calories

  462%

  Protein

  1.53%

  Total Fat

  0.50%

  Carbohydrates

  9.03%
• Parsley

  ⚖ 75 g 3 pcs
  kcal/г%DV

  Calories

  271%

  Protein

  2.24%

  Total Fat

  0.60%

  Carbohydrates

  4.71%
• Tomato

  ⚖ 120 g 1 pcs
  kcal/г%DV

  Calories

  211%

  Protein

  1.12%

  Total Fat

  0.20%

  Carbohydrates

  4.71%
• Garlic Clove

  ⚖ 15 g 🧄 3 pcs
  kcal/г%DV

  Calories

  211%

  Protein

  1.01%

  Total Fat

  0.10%

  Carbohydrates

  4.21%
• Red Chilli

  ⚖ 45 g 🌶️ 1 pcs
  kcal/г%DV

  Calories

  170%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  4.01%
• Red Wine Vinegar

  ⚖ 30 g 💧 30 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  50%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.10%

Also in this recipe

• Shelled Hazelnuts 10

Instructions

• Halve the red pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and place the pepper halves skin side up, along with the whole garlic cloves, chilli, and tomato. Grill for 2 minutes, then turn the tomato and grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter, deseed, and roughly chop it. Set aside.
• Continue grilling the pepper, chilli, and garlic for a further 4–5 minutes, until the pepper and chilli skins have blackened and the garlic is beginning to soften (the garlic skin will start to split when ready). Once cool enough to handle, peel and halve the chilli, scraping out and discarding the seeds. Peel the pepper and roughly chop both the pepper and chilli.
• Spread the hazelnuts and almonds over the foil and grill until toasted. Transfer to a food processor along with the parsley and pulse until finely chopped. Tip into a small bowl and set aside.
• Heat 45ml of olive oil in a frying pan over medium heat. Add the roasted pepper, garlic, and chilli and fry for 3 minutes. Tear the bread slice into pieces, add to the pan, and turn in the oil until lightly browned. Transfer the bread and pepper mixture to the food processor along with the chopped tomato, a pinch of salt, the red wine vinegar, and the remaining 75ml of olive oil. Pulse until roughly combined. Tip into a bowl, leave to cool, and store in the fridge for up to 3 days.
• When ready to serve, stir the chopped nuts and parsley into the Romesco sauce and mix well. Spoon the sauce into a small bowl and place on a plate alongside the peeled tiger prawns. Provide cocktail sticks for spearing the prawns.