Prawns with Romesco sauce

Name: Prawns with Romesco sauce
Yield: 2
Cuisine: Española
Ingredients: 1 Bread; 10 Almendras; 120 ml Olive oil; 1 Tomato; 1 Red Chilli; 3 Garlic Clove; 2 tablespoons Red Wine Vinegar; 1 Red Pepper; 3 sprigs Parsley; 400 g Tiger Prawns; 10 Shelled Hazelnuts

Fácil

Contains allergens

Cereales con glutenFrutos de cáscara

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein23 %45 g
Carbs10 %19 g
Fat68 %60 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	778 kcal	164 kcal
Protein	45 g	9.5 g
Carbs	19 g	4 g
Fat	60 g	12.7 g

One serving is about 473 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Spanish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Spanish

Ingredients

1 Bread (sliced)
10 Almendras
120 ml Olive oil
1 Tomato (large)
1 Red Chilli (large)
3 Garlic Clove (Large)
2 tablespoons Red Wine Vinegar
1 Red Pepper
3 sprigs Parsley
400 g Tiger Prawns
10 Shelled Hazelnuts

Instructions

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.