Prawns with Romesco sauce

Prepare

1. 🥄step 1
2. 🔥Prepare ahead - halve the pepper lengthways and remove the seeds and stalk.

Cook

1. 🔥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.
2. 🧂Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes.

Prepare

1. 🧂Remove the tomato with a large spoon, then peel, quarter and remove the seeds.
2. 🍳Then chop the tomato roughly.

Steps

1. 🍳step 2

Cook

1. 🫇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

Steps

1. 🍽️when it is ready).

Prepare

1. 🌿When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds.
2. ✨Peel the pepper and roughly chop both the pepper and chilli.

Steps

1. ✨step 3

Cook

1. 🥄Spread nuts over the foil and grill until toasted.

Prepare

1. 🔥Finely chop the nuts and parsley in a food processor.

Steps

1. 🧂Tip into a small bowl.
2. 🍳step 4

Cook

1. 🍳Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes.

Steps

1. 🫇Tear up the bread and add to the pan, turning it in the oil until lightly browned.

Prepare

1. 🍽️Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped.

Steps

1. 🌿Tip into a bowl.
2. ✨Leave to cool and store in fridge for up to 3 days.
3. 🥄step 5

Prepare

1. ✨On the day add the nuts and parsley to the sauce and mix.
2. 🥄Serve in a small bowl on a plate with the peeled prawns.

Steps

1. 🥄Supply cocktail sticks for spearing the prawns.