Prawns with Romesco sauce Recipe (Ready in 105 Min)

This Spanish seafood builds red chilli, tomato and shelled hazelnuts into a comforting meal you can have ready in about 105 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 15 steps.

You'll mainly reach for grill / broiler and frying pan / skillet. At involved difficulty across 15 steps, it's worth setting aside proper time for. As written, it's pescatarian — fish but no meat.

How to make it

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.

You'll use: Grill / broiler · Frying pan / skillet · Pan · Food processor · Grill pan

Tips & common questions

How long does Prawns with Romesco sauce take to make?

About 105 minutes from start to finish — an estimate based on the 15 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of red wine?

Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.