Originating in the region of Catalonia, romesco sauce is one of Spain’s most popular sauces with as many variations as there are cooks. It’s very versatile, especially popular with seafood but also delicious with poultry and red meat. The essential ingredients are nuts, tomatoes, garlic, vinegar, olive oil and red peppers. Traditionally, dried sweet romesco peppers were used, though today it often includes ñora peppers, most commonly used for smoked paprika. In Australia, red capsicum and sweet smoked Spanish paprika are easy to find and produce a delicious result. If hazelnuts aren’t skinned, toast them separately until the skin blackens then wrap in a clean, dry tea towel and rub vigorously to remove most of the skin. I love a glass of oloroso Sherry, such as Lustau or Barbadillo, with anything served with romesco sauce.
Serves 8 (Makes about 2½ cups/725ml)
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