Food stylist and editor Frances Boswell's recipe for this Spanish roasted red pepper and almond sauce calls for two different kinds of paprika -- sweet smoked and hot. Serve alongside Shrimp and Clams a la Plancha.

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Dana Gallagher

Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; puree until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week.

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