Romesco
There is no definitive source for how to make romesco, the sauce served with Zarzuela (page 270) and many other Spanish seafood dishes (you can serve it with any simple fish dish you like). I’ve had it cooked and uncooked, and I like it better raw, which may be due in part to the lack of hassle, but I also like the fresher flavor. If you can find a fragrant dried chile, like a pasilla, by all means use it.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
Toast the nuts in a small dry skillet over medium heat, shaking the pan frequently, until they become aromatic and color slightly, less than 5 minutes.
Step 2
Combine the tomato, chile, and garlic in a blender or small food processor and puree. Add the nuts and turn on the machine, adding the oil gradually until it is all used up. Add a pinch of salt and the vinegar, then taste and adjust the seasoning. You can make it stronger if you like, adding more chile, garlic, or vinegar. Use within a few hours.
