Prawns with Romesco sauce (Spanish Seafood)

step 1
Prepare ahead: Cut the pepper in half lengthwise and remove the seeds and stem. Line a frying pan with aluminum foil and place the pepper halves, skin side up, in the pan along with the whole garlic cloves, chilli and tomato. Roast for 2 minutes, turn the tomato over, then roast for 2 more minutes. Remove the tomato with a large spoon, then peel it, cut it into quarters and remove the seeds. Then chop the tomato coarsely.

step 2
Continue roasting the pepper, chilli and garlic for 4-5 minutes, until the skin of the pepper and chilli have blackened and the garlic begins to soften (the skin of the garlic will begin to split when done). When cool enough to handle, peel and cut the chile in half, scrape out and discard the seeds. Peel the pepper and coarsely chop both the pepper and the chilli.

step 3
Spread the nuts on the aluminum foil and grill until toasted. Finely chop the walnuts and parsley in a food processor. Pour into a small bowl.

step 4
Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes. Break up the bread and add it to the pan, stirring in the oil until lightly browned. Pulse in a food processor with the tomatoes, salt, vinegar and oil until coarsely chopped. Pour into a bowl. Let cool and store in the refrigerator for up to 3 days.

step 5
That same day add the walnuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Provide cocktail sticks to poke the prawns.

foods：
1 red pepper
3 large cloves of garlic
1 large red chili
1 large tomato
10 shelled hazelnuts
10 almonds
3 sprigs of parsley
1 sliced bread
120 ml olive oil
2 tablespoons red wine vinegar
400g tiger prawns