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Prawns with Romesco sauce
- 1 red pepper , preferably the long, thin skinned romano variety
- 3 fat garlic cloves
- 1 fat, fresh red chilli
- 1 large ripe tomato
- 10 shelled hazelnuts
- 10 blanched almonds
- 3 sprigs parsley
- small slice day-old bread
- 8 tbsp olive oil
- 2 tbsp red wine vinegar
- 400g pack large, cooked, peeled tiger prawns , defrosted if frozen
Directions:View on BBC Good Food
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