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Sweet pepper, tomatoes, garlic and, surprisingly, almonds are the main
ingredients of a Spanish sauce that is a great partner to fish and seafood.
TO SERVE
24 raw king prawns
30—45 ml / 2—3 tbsp olive oil
lemon wedges
flat-leaf parsley,
to garnish
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Ingredients |
2 well-flavoured tomatoes
60 ml / 4 tbsp olive oil
1 onion, chopped
4 garlic cloves, chopped
1 canned pimiento chopped
2.5 ml / 1/2 tsp dried chilli flakes or powder
75 ml / 5 tbsp fish stock
30 ml / 2 tbsp white wine
10 blanched almonds
15 ml / 1 tbsp red wine vinegar
salt
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Method:
1. To make the sauce, immerse the tomatoes in boiling water for about
30 seconds, then refresh them under cold water. Peel away the skins and roughly chop the flesh.
2. Heat 30 ml/2 tbsp of the oil in a pan, add the onion and 3 of the
garlic cloves and cook until soft. Add
the pimiento, tomatoes, chili, fish stock and wine, then cover and simmer for 30 minutes.
3. Toast the almonds under the grill
until golden. Transfer to a blender or food processor and grind coarsely. Add the remaining 30 ml/2 tbsp oil,
the vinegar and the last garlic clove and
process until evenly combined. Add the tomato and pimiento sauce and process
until smooth. Season with salt. 4. Remove the heads from the prawns, leaving them unshelled. Slit
each one down the back and remove the dark vein. Rinse and pat dry on kitchen paper.
Preheat the grill. Toss the prawns in olive oil, then grill for about 2—3 minutes on each side, until
pink.
 5. Arrange on a serving platter with
the lemon wedges, and the sauce in a bowl. Serve garnished with parsley. |
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