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Chargrilled seafood with Romesco
Chargrilled seafood with Romesco
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Spanish romesco sauce: rich red pepper and nut blend from Catalonia.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1/2 lemon, juiced
  • 20.00 ml roughly chopped flat-leaf parsley
  • 12 large king prawns, peeled with tails intact, cleaned
  • 2 x 200g pieces snapper, halved widthwise
  • 4 small tubes squid,(see note) quartered, scored
  • 4 red capsicums, quartered
  • 4 cloves garlic, unpeeled
  • 80ml (1/3 cup) extra virgin olive oil
  • 50g (1/3 cup) whole blanched almonds
  • 100g slice rustic bread, crust removed
  • 55g (1/3 cup) roasted peeled hazelnuts
  • 0.63 gm Spanish smoked paprika
  • 1/4 tsp dried chilli flakes (optional)
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat the grill to high. Arrange capsicums and garlic on a foil-lined tray. Drizzle with 1 tablespoon oil and grill for 20 minutes until soft with blackened skins. Transfer to a bowl, cover with foil, and let cool.
  • Heat the remaining 60ml (1/4 cup) oil in a small frying pan over low–medium heat. Cook almonds for 3 minutes until dark golden. Remove and drain on paper towel. Cook bread for 1 minute each side until golden. Drain on paper towel. Reserve the flavorful cooking oil.
  • Peel the skins off the capsicums and garlic. Combine them with bread, almonds, hazelnuts, paprika, and chilli (if desired) in a food processor. Add vinegar and reserved oil, then blend until a coarse purée forms. Refrigerate the mixture in an airtight container for up to 4 days. Yield: 1 3/4 cups.
  • Heat a chargrill pan over high heat. Mix oil, lemon juice, parsley, and seafood in a bowl, then season with salt. Grill in three batches for 1 minute on each side or until cooked to perfection.
  • Pair the seafood with a flavorful romesco sauce.

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