Extra virgin olive oil does double duty here, adding flavour to the chunky traditional Spanish sauce and bite to the succulent spicy prawns.
- Combine prawns, lemon juice, garlic, ground coriander and paprika in a bowl. Place in fridge for 15 minutes.
- To make the romesco, heat 2 tbs oil in a frying pan over medium heat. Stir in bread and almonds for 3-4 minutes or until golden. Stir in garlic for 30 seconds. Cool. Process bread mixture, capsicum, chilli, vinegar and paprika in a food processor. Stir in remaining oil.
- Heat half the oil in a frying pan over high heat. Cook half the prawns for 3 minutes or until prawns are cooked. Repeat with remaining oil and prawns.
- Combine onion, tomato, rocket, parsley, coriander leaves and prawns in a bowl. Serve with romesco.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set