Romesco Sauce
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 425
This classic Romesco sauce recipe is full of flavour from capsicum, almonds and paprika. It is traditionally served as an accompaniment to fish. You can use either fresh red capsicum peppers or roasted red capsicum for a more intense flavour.
recipe updated 26 Apr. 2025
Ingredients
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- Almonds
- 60 g
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- Onion
- 150 g
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- Red capsicum
- 300 g
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- Plum tomato
- 180 g
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- Stale bread
- 30 g
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- Olive oil
- 1 tablespoon
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- Garlic clove
- 4
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- Sherry vinegar
- 1 tablespoon
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- Paprika
- 1 ½ teaspoons
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- Salt
- 1 teaspoon
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- Black pepper
- ½ teaspoon
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- Extra virgin olive oil
- 100 ml
Tools
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Cooking Chef XL
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Bowl - large
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Cooking chef xl bowl
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Glass thermoresist blender - cooking chef xl
Step preview
- Attach the Stir Tool
- Add almonds to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until lightly browned - 15 min, 180°C, Stir 3
- Transfer the almonds into the large bowl and set aside
- Add olive oil to the Cooking Chef XL Bowl
- Attach the Stir Tool and Stir Assist Clip
- Cook until hot - 2 min, 120°C, Speed OFF
- Then add garlic clove, onion and red capsicum to the Cooking Chef XL Bowl
- Cook until translucent - 6 min, 120°C, Stir 2
- Transfer content of the Cooking Chef XL bowl into the large bowl containing the roasted almonds
- Add plum tomato, sherry vinegar, stale bread, paprika, salt, black pepper and extra virgin olive oil to the Glass thermoresist blender
- Transfer the content of the large bowl into the Thermoresist Glass Blender
- Assemble the Thermoresist Glass Blender attachment to the machine
- Attach the lid and ensure it is securely closed
- Pulse until smooth
- Serve