Romesco

Name: Romesco
Yield: Serves 4
Cuisine: Spanish
Ingredients: ½ dried guindilla pepper, or 1 small dried red chilli, crumbled; ½ dried guindilla pepper, or 1 small dried red chilli, crumbled; 50 g shelled hazelnuts; 4 dried ñoras peppers; 50 g stale white bread, cut into 1.5 cm cubes; 150 g piquillo peppers (see Spanish Suppliers), or 2 medium red bell peppers, roasted, peeled and seeded; 3 garlic cloves, peeled; 6 tablespoons olive oil; 100 g whole blanched almonds; sea salt and black pepper; 1 teaspoon tomato purée; 1–1½ tablespoons red wine vinegar or sherry vinegar, or a mixture of the two; 1–1½ tablespoons red wine vinegar or sherry vinegar, or a mixture of the two; 150 g piquillo peppers (see Spanish Suppliers), or 2 medium red bell peppers, roasted, peeled and seeded; sea salt and black pepper; ½ teaspoon sweet smoked Spanish paprika; 40 strands saffron, infused in 8 tablespoons boiling water; 40 strands saffron, infused in 8 tablespoons boiling water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Romesco is the famous Catalan sauce made with pounded almonds, hazelnuts and dried peppers. It is traditionally served in the province of Tarragona at the beginning of the year when ‘calçots’ (green onions) come into season. This occasion is often celebrated with a ‘calçotada’, a feast of calçots grilled over charcoal, then dipped in large bowls of romesco. Romesco is also wonderful with fish, chicken, lamb or grilled baby leeks and asparagus.

Ingredients

Europe
Spain
Tarragona
Sauce
Vegan
Mediterranean

Ingredients

Method