Prawns with Romesco Sauce

Instructions

1. 1

   Prepare the ingredients

   15 min

   Begin by slicing the red pepper in half lengthwise, removing the seeds and stem for a clean preparation. Line a grill pan with aluminum foil to facilitate easy cleanup, then place the pepper halves (skin side up), along with whole garlic cloves, red chilli, and a large tomato on the grill. Grill for 2 minutes, then carefully flip the tomato to grill the other side for an additional 2 minutes. Once done, use a large spoon to remove the tomato from the grill, peel off the skin, quarter it, remove the seeds, and chop it roughly.

2. 2

   Grill the vegetables

   11 min

   Continue grilling the red pepper, red chilli, and garlic for about 4-5 minutes. Watch for the skins to blacken and the garlic to soften, indicated by the garlic skin starting to split. Once the vegetables are cool enough to handle, peel the chilli, slice it in half, and discard the seeds. Peel the red pepper and chop both the pepper and chilli into rough pieces to incorporate into the sauce later.

3. 3

   Toast the nuts

   15 min

   Spread the shelled hazelnuts and almonds evenly on the foil-lined grill pan. Toast them on the grill until they are golden and aromatic, which should take about 5 minutes, keeping an eye on them to prevent burning. Once toasted, finely chop the nuts along with the parsley in a food processor, then transfer the mixture to a small bowl for later use.

4. 4

   Make the sauce

   19 min

   In a frying pan, heat 3 tablespoons of olive oil over medium heat. Add the grilled red pepper, garlic, and chilli, and fry for about 3 minutes until they are heated through and fragrant. Tear the bread into small pieces and add it to the pan, stirring until the bread is lightly browned and absorbs some oil. Transfer this mixture to a food processor, adding the chopped tomato, a pinch of salt, red wine vinegar, and an additional splash of olive oil. Pulse until the sauce is roughly combined but still has some texture, then transfer to a bowl and allow it to cool - this sauce can be refrigerated for up to 3 days.

5. 5

   Serve the dish

   5 min

   On the day you plan to serve, mix the toasted nuts and chopped parsley into the cooled sauce to add crunch and freshness. Present the romesco sauce in a small bowl on a plate, positioning it alongside the peeled tiger prawns for an appealing presentation. For convenience, provide cocktail sticks for easy enjoyment of the prawns.