Probably, just probably you have never heard of Romesco sauce before… and I don’t blame you, it is really as Spanish as it comes and only lately has started to travel abroad to greet the rest of the world; and for a good reason.

Romesco is a complex delightful sauce originated in Catalonia (Northeast of Spain) made with roasted tomatoes, garlic, almonds, hazelnuts and bread, as the base of the sauce; then vinegar and extra virgin olive oil are added.

The authentic Romesco recipe contains “ñoras” as one of the key ingredients, a small round type of red pepper usually found dried, that has a lightly piquant smoky flavour; unfortunately it is almost impossible to source outside Spain; but since we are rather resourceful here, a combination of roasted red pepper and smoked paprika does the job beautifully.

Romesco was originally served with a type of onions called calçots, only found in the Catalonia Region (they resemble fat rough spring onions) that are cooked in the open fire flames; but the sauce is so devilishly good and versatile that of course was smeared as well in anything from roasted veggies to any type barbecued meat.
Since our BBQ season is pretty much doomed here in NZ (not to mention our poor little bbq gave in months ago) I decided to serve the Romesco with an aromatic marinated roasted chicken; everything can be roasted in the oven at the same time, you just need to time it right, a little bit of logistics are needed here :0) nothing you capable peeps should be concern about!年月の中であなたは The happiness of heaven 陽光下燦爛 Don't miss you herinie Rose Heart 夢幻般的風情 And you together romantic Weaving fairy tale 昔日的美好