Romesco is more than a sauce. To me, it’s something that, when served liberally, binds and invigorates a meal. It’s bold, bright and perky in both looks and taste, but the blitzed almonds add heft and substance.
If you’ve grilled, roasted or pan-fried a light-fleshed meat such as quail or chicken thighs, or a sturdy white fish like monkfish, cod or pollock, then a generous spoonful or two of smoky, nutty and sweet puréed roast peppers is a real party starter, particularly when joined by some boiled or steamed seasonal greens. It can handle punchy flavours too: chorizo sausages or calves’ liver, for example.
This version takes barely 5 minutes to put together. No need to roast peppers when jars of cooked and skinned ones are readily available and actually pretty economical.
Ingredients
- 1 jar roasted peppers in brine, drained (300–400 g drained weight)
- 70 g blanched whole almonds
- 1 teaspoon Spanish sweet smoked paprika
- 1 teaspoon sherry vinegar
- 2 tablespoons extra-virgin olive oil
- Sea salt
- Drain and roughly chop the peppers. Place all the ingredients in a blender or food processor and blitz until smooth. Add a pinch or two of salt.
- The romesco will store well in the fridge for 2–3 days if covered. If it separates, just give it a stir. It can be warmed gently in a pan or served cold.
