Prawns with Romesco sauce

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

Instructions

1. Prepare the vegetables for the sauce. Halve the red pepper lengthways and remove the seeds and stalk. Line a grill tray with foil and place the pepper halves skin-side up with the whole garlic cloves, chilli and tomato. Grill for 2 minutes, turn the tomato and grill for a further 2 minutes. Remove the tomato, peel it, quarter, deseed and roughly chop.
2. Continue grilling the pepper, chilli and garlic for another 4–5 minutes until the skins of the pepper and chilli are blackened and the garlic has softened. Leave to cool slightly, then peel the pepper. Halve the chilli, scrape out and discard the seeds, and roughly chop both.
3. Spread the nuts over the foil and grill until lightly toasted. Transfer to a food processor with the parsley and chop finely. Tip into a bowl.
4. Heat 3 tablespoons of the olive oil in a frying pan. Add the pepper, garlic and chilli and fry for about 3 minutes. Tear the bread into pieces, add to the pan and cook, turning, until lightly browned. Transfer to the food processor with the chopped tomatoes, salt, red wine vinegar and the remaining olive oil. Pulse to a coarse, thick sauce. Tip into a bowl, cool and refrigerate for up to 3 days.
5. On the day of serving, stir the nut and parsley mixture into the sauce. Serve the romesco in a small bowl with the peeled prawns alongside. Cocktail sticks can be provided for dipping the prawns.

instructions_source: editorial-classic