Chef Paul Gayler's Romesco Sauce
4 servings
25 minutes
This Catalan sauce is great with grilled shellfish, butterfish, and meat dishes. For a milder heat, remove the chili seeds.
1
Blanch the nuts and chop them coarsely. Crush the garlic, remove the crust from the white bread, and cut it into cubes. It's best to use dried chili peppers.
- Garlic: 3 cloves
- White bread: 2 pieces
- Red chili pepper: 2 pieces
2
Soak the chili in boiling water for 10-15 minutes. Drain and chop, removing seeds if desired.
- Red chili pepper: 2 pieces
3
Heat 3 tbsp of oil in a pot, add garlic, all nuts, and fry until golden.
- Olive oil: 150 ml
- Garlic: 3 cloves
- Almond: 25 g
- Walnuts: 20 g
4
Remove all ingredients with a slotted spoon.
- Garlic: 3 cloves
- Almond: 25 g
- Walnuts: 20 g
5
Add another 3 tablespoons of oil to the pot.
- Olive oil: 150 ml
6
When it heats up, add the bread cubes and fry until golden brown.
- White bread: 2 pieces
7
Remove with a slotted spoon and dry on a napkin. Pour the tomato juice and remaining oil into the pot to heat.
- Tomato juice: 100 ml
- Olive oil: 150 ml
8
Put the roasted garlic, nuts, and bread cubes into the blender.
- Garlic: 3 cloves
- Almond: 25 g
- Walnuts: 20 g
- White bread: 2 pieces
9
Add white wine vinegar, heated tomato juice, oil, and chopped chili, and blend into a puree.
- White wine vinegar: 2 tablespoons
- Tomato juice: 100 ml
- Olive oil: 150 ml
- Red chili pepper: 2 pieces
10
Season with smoked paprika and salt to taste.
- Smoked paprika (pimenton): pinch
