Epic Arroz Con Pollo Step 1: | Make The Romesco Sauce
If you want to make a great romesco sauce then use good Spanish ingredients. Good olive oil, good smoked paprika, good sherry vinegar, good bread (which is used to thicken the mixture along with the nuts), good fire roasted piquillo peppers, and perfectly ripe tomatoes.
Start by slicing the sourdough into 1/2 inch slices and toast at 350° F until hard and dry.
Next toast the nuts at 350° F until golden brown.
In a saute pan, toast the shaved garlic in olive oil until golden brown. Add the cherry tomatoes and remove from the heat.
Next, weigh out all of the ingredients.
In a food processor, start by pulsing the roasted peppers, olive oil, and cherry tomato mixture.
Add the toasted bread and pulse until fully incorporated.
Next, add the toasted nuts, and pulse. “Don’t over pulse, you want a chunky texture.”
Finish with the sherry vinegar, smoked paprika, and season with salt and pepper. Always serve at room temperature, never cold.
Note: Always use a good smoked paprika for this sauce. We recommend Mas Portell.
Romesco Sauce Recipe:
5 slices sourdough bread
1/2 cup shaved almonds
1/2 cup hazelnuts
9 ea paquillo peppers
1/2 cup extra virgin olive oil
1 tbs. aged sherry vinegar
1 cup heirloom cherry tomatoes
1/4 tsp. smoked paprika
2 cloves shaved garlic
salt and pepper to taste
Note: This recipe is a guideline. If your romesco is a little loose then add more toasted bread. If it needs more acidity, then add few more drops of vinegar. Taste as you go!