Romesco sauce originates from Tarragona, which is here in Cataluña. It is often associated with Calçots, although it was initially made to eat with fish. The nutty, sweet, garlicky flavour, with a slightly coarse texture goes really well with most fish and seafood dishes.
4 red peppers, sliced and roasted
3 garlic cloves
3 tbsp tomato purée
parsley, small bunch chopped
5tbsp white wine vinegar
2 tsp smoked paprika
500ml olive oil
salt & pepper
Preheat the oven to 180°. Remove the stem and seeds from the peppers, cut them into strips. Sprinkle with a little salt and pepper and drizzle with olive oil.
Roast until soft and starting to brown. For me that took about 25 minutes.
The last 10 minutes of baking I put the almonds spread out on a baking try into the oven, to toast them slightly.
Blend all the ingredients in a food processor, adding the oil slowly. Transfer the mixture to jars, wipe the seal clean and refrigerate until needed.