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Romesco sauce has its roots in the Spanish province of Catalonia. Although the mixture has lots of variations, most combine roasted red peppers, nuts, garlic, and crusty bread to make a thick sauce that often tops grilled fish.

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Credit: Leo Gong; Styling: Dan Becker

Recipe Summary test

total:
40 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or resealable plastic bag, combine chicken, cilantro, 3 tbsp. olive oil, lime juice, 2 tsp. garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.

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  • Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1 tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until puréed; sauce will be thick.

  • Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Thread chicken onto skewers, discarding marinade. Drizzle green onions with remaining 1 tbsp. olive oil. Lay skewers on grill (cover if using gas) and cook 4 minutes. Turn skewers over, then lay green onions on grill. Cook 4 minutes, until chicken is browned and cooked through and onions are charred in places. Serve hot, accompanied by sauce.

  • Note: Nutritional analysis is per serving.

Chef's Notes

Smoked Spanish paprika, also known as pimenton, is available in the spice aisles of many grocery stores.

Nutrition Facts

533 calories; calories from fat 47%; protein 56g; fat 28g; saturated fat 4.2g; carbohydrates 14g; fiber 2.9g; sodium 495mg; cholesterol 132mg.
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