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Best Prawns with Romesco sauce in San Francisco

Prawns with Romesco sauce

What the real thing tastes like

Real ingredients (via TheMealDB): 1 Red Pepper, 3 Large Garlic Clove, 1 large Red Chilli, 1 large Tomato, 10 Shelled Hazelnuts, 10 Almonds, 3 sprigs Parsley, 1 sliced Bread, 120ml Olive Oil, 2 tblsp Red Wine Vinegar, 400g Tiger Prawns

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step 1 Prepare ahead - halve the pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly. step 2 Continue grilling the pepper, chilli and garlic for 4-5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready). When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chilli. step 3 Spread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl. step 4 Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli

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