Login to Save Like

Ingredients

• Ingredients:
• For the romesco sauce:
• 3 large tomatoes, about 1 1/2 lb. total, cored
• 1/2 cup olive oil
• 2 slices whole grain bread, crusts removed
• 2 dried ají amarillos, soaked in warm water,
• stemmed, seeded and deveined
• 6 dried Hungarian cherry chilies, soaked in
• warm water, stemmed, seeded and deveined
• 1 small dried red chili
• 1/2 jalapeño pepper, seeded, deveined and
• thinly sliced
• 4 garlic cloves, minced
• 1/4 cup blanched almonds, lightly toasted
• 1/4 cup blanched hazelnuts, lightly toasted
• 2 Tbs. finely chopped fresh flat-leaf parsley
• 1 tsp. smoked paprika
• 1 Tbs. red wine vinegar
• 2 tsp. kosher salt, plus more as needed
• For the mixed seafood:
• 8 oz. small squid, cleaned
• 8 oz. medium shrimp, peeled and deveined
• 1 monkfish fillet, about 8 oz., cut into 1-inch
• cubes (or another white fish fillet)
• 1/4 cup olive oil
• salt and freshly ground pepper, to taste
• 18 Manila or other small clams, scrubbed and
• any that do not close when touched discarded
• 18 mussels, scrubbed and any that do not close
• when touched discarded.

Description

Romesco Sauce Is Such A Perfect Match For So Many Foods. But This Recipe From William-Sonoma Is A Real Classic. Love All That Seafood.

Group Recipes