Romesco Sauce, Traditionally Served With Seafood

I battled to find a recipe for Romesco Sauce in my huge collection of books. And then when I did, I adapted it to suit the ingredients I had at home. It goes perfectly with seafood and I served it with octopus and crayfish over the festive season.

Romesco Sauce

Head straight on to the Recipe For Romesco Sauce ♥

I am often inspired to make a recipe just by looking at the photograph. Other times the recipe name or the ingredient list will urge me to try it. When I get a recipe book to review I read the title of the recipe first to decide whether or not it takes my fancy. And if it does, then I read the ingredient list to see if it contains anything we dislike. If the recipe is something we would actually eat, I might give it a try. But not always, as most times I only test recipes I can publish. I recently came across a recipe that looked so good. And when it was on my list of recipes I could publish I went out and bought the ingredients. The first thing I had to do was make a caramel.

Today’s inspiration ♥ Recipe For Romesco Sauce ♥ can be found on Lavender and Lime Click To Tweet

When recipe testing from a book I follow the instructions as best I can. This might mean going against my instinct. And in this case I burnt the first lot of caramel. The second batch seemed to work better, but it seized as soon as I put it into the tin. I ignored that, and topped the caramel with fruit and then made the batter. There didn’t seem to be enough mixture as it did not quite cover the fruit. I put that aside and baked the cake and skewer tested it. Even though the skewer came out clean, the batter was not cooked properly which I discovered when I took it out of the tin. Not wanting to waste the ingredients,. I placed the cake back in the oven, making a pudding like texture with very soft plums. It is so delicious that I might have to adapt it for the blog.
Romesco Sauce

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Romesco Sauce
 
This is an ideal sauce to serve with seafood
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Ingredients
  • 5 medium orange, yellow or red peppers or a mixture
  • 4 large garlic cloves
  • 2 thick slices of ciabatta
  • Olive oil for drizzling
  • 2 Israeli tomatoes, roughly chopped
  • 5mls smoked paprika
  • 1.25mls dried chilli flakes
  • 60g flaked almonds, lightly toasted
  • 15mls lemon juice
  • 15mls apple cider vinegar
  • Salt and frshly ground black pepper to season
Method
  1. Place the peppers and garlic onto a griddle pan on a high temperature
  2. Char until the skin is blackened and then place the peppers into a bowl
  3. Cover with clingfilm and set aside to cool
  4. Peel the garlic and place into a blender
  5. Drizzle the ciabatta with olive oil and toast on the griddle pan over a medium temperature
  6. When nice and crispy, remove and cut off the crusts
  7. Roughly chop and place into the blender
  8. Remove the skin from the peppers, deseed and destem and place into the blender together with the tomatoes, paprika, chilli flakes, almonds, lemon juice and vinegar
  9. Blitz until slightly chunky
  10. Season to taste and serve

 

Inspiration published on Lavender and Lime March 8:

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Rating: 5.0/5. From 2 votes.
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16 thoughts on “Romesco Sauce, Traditionally Served With Seafood

  1. Love Romesco sauce, funny but I did a post about it earlier this month as well.

    No one has mentioned it but right in the middle of your post on Romesco is the following.

    “When recipe testing from a book I follow the instructions as best I can. This might mean going against my instinct. And in this case I burnt the first lot of caramel. The second batch seemed to work better, but it seized as soon as I put it into the tin. I ignored that, and topped the caramel with fruit and then made the batter. There didn’t seem to be enough mixture as it did not quite cover the fruit. I put that aside and baked the cake and skewer tested it. Even though the skewer came out clean, the batter was not cooked properly which I discovered when I took it out of the tin. Not wanting to waste the ingredients,. I placed the cake back in the oven, making a pudding like texture with very soft plums. It is so delicious that I might have to adapt it for the blog.”

    Thought you would want to fix that as it must be for another recipe.

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    1. Hi, it’s not a mistake. It follows on from the introduction. All my blog posts have random stories totally unrelated to the recipe. I schedule my posts about 6 weeks in advance so we must have been enjoying the sauce at the same time.

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  2. I love Romesco sauce and think you are very clever on your adaptations….yum!

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    1. Thank you Kathryn 🙂

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  3. This is one of my favourite ever sauces! I always order the dish if I see that it comes with romesco sauce 😀

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    1. I think I would do the same from now on.

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  4. Sounds delicious, TAndy.

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    1. Thanks Robbie

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  5. I’m allergic to seafood but I bet I can use this sauce for other meats! Your suggestions are always welcome 😉

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    1. I am sure this would work well with pork 🙂

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  6. That would go great with a seafood pasta too.. 😉

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    1. Good idea!

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  7. Looks fantastic! I was justing wondering about how hard would it be for you to make this.

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    1. I think it is pretty easy – hope you try it 🙂

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  8. My favourite part of cooking is sometimes the recipes that don’t work out as planned, but still work out truly delicious!

    And this sauce looks amazing – I would love that with some seafood right now.

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    1. Do you get an abundance of seafood where you live?

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