Romesco Sauce

Ingredients

• 3 pieces roasted red peppers
• 2 pieces nyora or dried ancho chilli
• 3 pieces tomatoes
• 80 g blanched almonds
• 40 g hazelnuts
• 50 g stale bread
• 3 pieces garlic cloves
• 3 tbsp sherry vinegar
• 1 tsp smoked paprika
• 150 ml extra virgin olive oil

Steps

1. 1
   Soak the dried chillies in hot water for 20 minutes, then scrape the flesh from the skins and discard the skins and seeds.
2. 2
   Roast the tomatoes and garlic at 200C for 25 minutes until collapsing and caramelised.
3. 3
   Toast the almonds and hazelnuts in a dry pan until golden, then rub the hazelnut skins off in a cloth.
4. 4
   Fry the bread in a little of the olive oil until crisp on both sides.
5. 5
   Blitz the nuts and bread first, on their own, to a coarse meal. Doing this before adding anything wet is what gives romesco its texture rather than a smoothie.
6. 6
   Add the peppers, chilli flesh, roasted tomatoes and garlic, vinegar and paprika and pulse to a coarse paste.
7. 7
   With the motor running, pour in the remaining olive oil. Season and rest an hour before serving.