Romesco

This is one of the great sauces of Spain! I love it served on the side of barbecued or roasted food or spooned in the pan at the end of cooking a fish fillet or tossed through sautéed prawns (shrimp). It also works well with sautéed chicken: just add it to the pan at the end and serve over the chicken. Like the tomato, almond and chilli salsa opposite, try this one tossed through penne. Romesco can be made with almonds only, or with a proportion of hazelnuts. I love the complexity of the ha