Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. Hailing from Tarragona in Catalonia, it has been through six hundred years of developments and reiterations, and seen more changes to the political and social climates of Spain than we ever will. It’s been there, done that. Originally created by fishermen in the fifteenth century, this romesco sauce is a classic in the truest sense of the word. We won’t be pretending we created this recipe – we didn’t. It comes from our amazing Catalan chef, Cris, and it’s one that needs to be shared. Aside from obviously pairing well with fish, this romesco sauce goes with roasted calçots (a long sweet onion, much like a spring onion), peppers, and potatoes and whatever other veggies we can find at the mercado – and that’s what we’re interested in of course. It’s great as a dip and it can also be used as the dressing of a salad, with bitter greens complementing perfectly.
Romesco Sauce – it’s good to share
Whether you’re about to watch the Ball de Bastons, dance the Sardana, or even run the Correfoc, romesco sauce is all about sharing and enjoying, for social events and unwinding after a hard day at the beach. It’s not necessarily a nutritional queen (look at all that olive oil and white bread) but it’s not bad a way of getting some veg and nuts down you either. And where taste is king, sometimes you’ve just got to think, why not?
