Chargrilled seafood with Romesco

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


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.


Nutrition

Energy 3460kJ	Fat saturated 7.00g
Fat Total 51.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 19.00g	Dietary Fibre 6.00g
Protein 71.00g	Cholesterol 490.00mg
Sodium 921.05mg

Notes

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

Source:

http://www.taste.com.au/recipes/26171/chargrilled+seafood+with+romesco