From Appeteasers Catering:
I saw this recipe in Jane Lawson’s Spanish Kitchen and was reminded of a meal in Placa Reial. The bar was quite touristy and cheesy, you know the type with the laminated picture menus for foreigners, usually a bad sign but the place was very busy so the food couldn’t be that bad. The sauce on the grilled seafood was this lovely nutty and thick tomato sauce like the romesco sauce below.
- Gently heat 2 tbsp. olive oil and add 10 almonds and 10 hazelnuts to toast for a couple minutes.
- Remove from pan and fry 1 slice of white bread (without the crusts) for a minute or two on each side until golden and toasted.
- In a food processor mix into a paste: bread, nuts, 3 or 4 cloves of garlic, ¼ tsp. paprika, 1 large tomato with the skins removed, ¼ tsp. cayenne pepper, 2 tsp. sherry vinegar, and any remaining oil.
- Serve over grilled seafood and vegetables. (source)