Chargrilled seafood with Romesco

title="Chargrilled seafood with Romesco"
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• 0:25 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

Hailing form the Spanish region of Catalonia, romesco is made with red capsicums and ground nuts.

Featured in
Squid and calamari recipes, Fish & seafood recipes

Ingredients

• 60ml (1/4 cup) olive oil


• 1/2 lemon, juiced


• 1 tablespoon roughly chopped flat-leaf parsley


• 12 large king prawns, peeled with tails intact, cleaned


• 2 x 200g pieces snapper, halved widthwise


• 4 small tubes squid,(see note) quartered, scored

Romesco

• 4 red capsicums, quartered


• 4 cloves garlic, unpeeled


• 80ml (1/3 cup) extra virgin olive oil


• 50g (1/3 cup) whole blanched almonds


• 100g slice rustic bread, crust removed


• 55g (1/3 cup) roasted peeled hazelnuts


• 1/4 teaspoon Spanish smoked paprika


• 1/4 teaspoon dried chilli flakes (optional)


• 1 tablespoon red wine vinegar

Method

• 
  
  
  Step 1
  
  
  
  
  To make romesco, preheat grill to high. Place capsicums and garlic on a tray lined with foil. Drizzle with 1 tablespoon oil, then cook for 20 minutes or until soft and skins are blackened. Tip into a bowl, cover with the foil from the tray, then set aside to cool.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat remaining 60ml (1/4 cup) oil in a small frying pan over low–medium heat. Add almonds and cook, stirring, for 3 minutes or until dark golden. Remove with a slotted spoon and drain on paper towel. Add bread to pan and cook for 1 minute each side or until golden, then drain on paper towel. Reserve cooking oil.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Peel skins from capsicums and garlic, then process with bread, almonds, hazelnuts, paprika, chilli (if using), vinegar and reserved oil to a coarse purée. Refrigerate in an airtight container until needed or for up to 4 days. Makes 1 3/4 cups.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Preheat a chargrill pan over high heat. Combine oil, lemon juice, parsley and seafood in a bowl, then season with salt. Cook, in 3 batches, for 1 minute each side or until just cooked.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Serve seafood with romesco.
  
  
  

• Low carb


• Low sugar

Nutrition

• 3460 kj

  Energy




• 51g

  Fat Total




• 7g

  Saturated Fat




• 6g

  Fibre




• 71g

  Protein




• 490mg

  Cholesterol




• 921.05mg

  Sodium




• 6g

  Carbs (sugar)




• 19g

  Carbs (total)

All nutrition values are per serve

Notes

Ask your fishmonger to prepare them for you. Substitute calamari tubes.

• Author: Sophia Young


• Image credit: Brett Stevens


• Publication: MasterChef

Source: taste.com.au