Prawns With Romesco Sauce
Prawns With Romesco Sauce is a classic Spanish dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Red Pepper, Garlic Clove, Red Chilli, Tomato, Shelled Hazelnuts, Almonds, Parsley, Bread, Red Wine Vinegar and Tiger Prawns, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Spanish cooking, the dish focuses on steeped in smoky pimentón, delicate saffron, and extra-virgin olive oil.
In authentic Spanish tradition, Prawns With Romesco Sauce is best presented served family-style with crusty bread and lemon halves.
If you enjoy authentic Spanish cooking, be sure to also explore our recipe for Arroz Con Gambas Y Calamar.
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Ingredients
- Red Pepper1
- Garlic Clove3 Large
- Red Chilli1 large
- Tomato1 large
- Shelled Hazelnuts10
- Almonds10
- Parsley3 sprigs
- Bread1 sliced
- Olive Oil120ml
- Red Wine Vinegar2 tblsp
- Tiger Prawns400g
Step-by-Step Instructions
19 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Prepare ahead - halve the pepper lengthways and remove the seeds and stalk.
Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato.
Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes.
Remove the tomato with a large spoon, then peel, quarter and remove the seeds.
Then chop the tomato roughly.
Continue grilling the pepper, chilli and garlic for 4-5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready).
When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds.
Peel the pepper and roughly chop both the pepper and chilli.
Spread nuts over the foil and grill until toasted.
Finely chop the nuts and parsley in a food processor.
Tip into a small bowl.
Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes.
Tear up the bread and add to the pan, turning it in the oil until lightly browned.
Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped.
Tip into a bowl.
Leave to cool and store in fridge for up to 3 days.
On the day add the nuts and parsley to the sauce and mix.
Serve in a small bowl on a plate with the peeled prawns.
Supply cocktail sticks for spearing the prawns.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Prawns With Romesco Sauce reflects the timeless heritage of traditional Spanish home cooking, steeped in smoky pimentón, delicate saffron, and extra-virgin olive oil. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
If you need to accommodate dietary restrictions, red pepper can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.
Chef Technique Tips
Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.
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