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Romesco sauce from 'A Little Taste of Spain' is perfect for Seafood
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ALToS: Romesco Sauce

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ALToS: Romesco Sauce

Romesco Sauce is a versatile accompaniment to seafood, grilled meats and vegetables that originates in Catalonia, Spain. Whilst traditionally served up by fishermen with fish or roasted spring onions, we love to use this as a Thermomix dip or spread as well. It is a perfect match for grilled octopus.
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Course: Sauce
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 151kcal

Ingredients

  • red capsicum
  • ripe tomato
  • garlic
  • raw almonds
  • mild paprika
  • cayenne pepper
  • olive oil
  • red wine vinegar

Instructions

Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Serving: 75g | Calories: 151kcal | Carbohydrates: 1.6g | Protein: 3.5g | Fat: 25.4g | Saturated Fat: 3.7g | Sodium: 482mg | Sugar: 3.1g

 

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6 Comments

  2. Oh my goodness. This sauce is amazing. Served it with a goat fetta tart.. and now have a large container of it left. YUM

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  3. This sauce was very easy to make. I actually roasted the veggies and nuts the night before so when I needed then it was easy to just throw them in. It’s a bit sweet and super tasty. Will be making this one again and again!

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  4. My gosh this is beyond delicious!
    I’ve been eating it on steak, with cheese and crackers and on scrambled eggs and also as a dip with veg sticks and seed crackers. Took a batch away camping for the long weekend and everyone else enjoyed it too. We also ate it with hard boiled eggs and lunchbox meatballs on the beach. So yum and very easy too!
    I roasted the veges in the air fryer for a super easy and quick option

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  5. I made this batch of very delicious sauce today to have with the mud crab hubby caught yesterday and the leftover prawns.Works beautifully with seafood. Can’t wait to try it with calamari. I will be using it on chicken next. Thanks Nik and the team for a great recipe of many in this beautiful little taste book.

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  6. This is the sauce for 2018. So far I’ve used it on cheese and dip boards, Baked eggs in it for brunch, Tossed it through pasta with Chorizo and poured it over baked Chicken breast. It’s so good with bread and butter too.

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