Printer friendly version
-
Grilled prawns with salsa romesco
- Prep time:
- 20 mins
- Cook time:
- 40 mins
- Serves:
- 4
Thomasina Miers pairs a classic Catalan sauce with simple grilled prawns in this tempting starter dish
Similar recipes
Related Videos
Ingredients
For the salsa
- 100g Tomatoes, halved
- 1 red pepper, halved and seeds removed
- 3 cloves Garlic
- 1 ancho chilli, halved and seeds removed
- 1 slice rustic white bread
- 2 tbsp Almonds
- 30g whole Hazelnuts, without skin
- 1 tbsp red wine vinegar
- 1 tsp sweet Paprika
- 1 pinch hot Paprika
- 130ml extra virgin Olive oil
- Salt
For the spinach and sorrel accompaniment
- 400 g spinach leaves
- 100g sorrel leaves
- 1 Lemon, juice only
- 1 pinch grated Nutmeg
- freshly ground salt and black pepper
For the prawns
Method
1. Preheat the oven to 200C/gas 6. Roast the tomatoes and peppers for 30 minutes, until just beginning to char around the edges.2. Toast the garlic cloves and ancho chilli in a dry frying pan for 40 seconds.
3. Soak the ancho chilli in hot water for ten minutes.
4. Heat the oil in a frying pan and fry the bread for one minute, until it absorbs the oil. Remove from the pan and break into small pieces.
5. Put the bread, tomatoes, pepper, chilli, nuts, vinegar, paprika and olive oil into a food processor - blend to a rough paste.
6. Tip the spinach and sorrel leaves into a saucepan with the lemon juice and a dash of water. Cook until wilted - about 3-4 minutes. Season with a pinch of nutmeg, salt and pepper.
7. Preheat a grill, squeeze the lemon juice over the prawns and char-grill the until the prwans turn colour. Serve on a bed of spinach and sorrel, with the salsa on the side.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register