Now my romesco sauce, whizzed in a Kitchen Aid blender AND pounded in a pestle retained a ‘certain’ texture. It is not supposed to. Smooth and silky is the consistency to aim for according to the foodie-talk around the table at Chi Ton. There are numerous variations in Romesco recipes, both The Little Tapas Book and Catalan Cuisine offer alternatives; the later book in fact has two – one for serving with seafood, the other recommended with “fish, pork or ground beef and even scrambled egg”.
The sauce is the key to this tapas dish. Locate the freshest, sweetest of prawns that need little in the way of cooking and the dish with sing.