Romesco sauce

Romesco sauce

dressings / sauces | makes 425g

This famous Catalan sauce is most often built around red pepper, almonds, bread and good oil. It?s nice to use the nora chillies (available at Spanish delis or online from, but if you can?t find them, use sweet and smoked paprika instead. Romesco?s sweetness pairs brilliantly with the charry flavours of food hot from the grill, especially chicken and quail, whole spring onions and baby leeks, and barbecued squid. It?s best served immediately, but will keep in the fridge for up to 2 days.

1. Preheat the oven to 220C/gas 7. If you?re using dried nora chillies, place them in a small bowl then cover with boiling water. After 30 minutes, when they?ve softened, drain the chillies, chop them and use a pestle and mortar to bash them into a paste. Set aside.
2. Meanwhile, place the pepper on a baking tray and roast until soft and blackened on the outside, about 30?40 minutes. When the pepper is cooked, remove from the oven, place in a bowl big enough to contain it, then cover with clingfilm. Leave the pepper to cool ? the steam will help loosen the skin, so you can peel it easily.
3. While you?re waiting to peel your pepper, heat a drizzle of olive oil in a frying pan on a medium-low heat, then fry the bread on each side until golden and quite crisp. Remove from the pan, allow to cool, then finely chop and set aside.
4. Gently sauté the onion with a pinch of salt in a little oil until soft, then add the tomato and a splash of water. Bring
to the boil then simmer for 15 minutes until the sauce is sweet and thickened.
5. Meanwhile, use a pestle and mortar to pound the garlic clove with a pinch of salt until smooth. Add the nuts, then bash until the texture of coarse sand. Add to a bowl with the peeled red pepper and continue to bash with the mortar until the pepper is incorporated, then stir in the tomato sauce, the nora chillies or paprikas and the chopped fried bread. (You can also use a food processor for this step if you prefer.)
6. Add a splash of white wine and vinegar, followed by a little cold water, until you have a thick, coarse sauce. If you like a thinner sauce, blend with a little more water. Taste for seasoning, then place in a bowl and serve.

Per 100g 188 cals, 13.1g fat (1.2g saturated), 5.8g protein, 8.8g carbs, 4.5g sugars


Recipe Andy Harris
Photo Sam Stowell

from Issue 30


? 6 dried nora chillies, or 1 tsp each of sweet and smoked paprika
? 1 red pepper
? Olive oil
? 1 slice of bread
? ½ onion, chopped
? 1 tomato, peeled, seeded and chopped
? 1 garlic clove
? 50g blanched almonds, roasted
? 25g hazelnuts, roasted
? White wine, to taste
? Red wine vinegar, to taste

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