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Grilled Shellfish With Romesco Sauce (Mariscada A La Plancha spanish, fish/sea 450 g/1 lb small squid or octopus, clea; ned 1 olive oil 1 clove garlic, finely chopped 450 g/1 lb large uncooked, unpeeled pra; wns, coarse 1 salt 18 clams or cockles, cleaned 18 large mussels, cleaned finely chopped par; sley, to garni ----SALSA ROMESCU:---- 6 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, crushed 3 medium-sized ripe tomatoes, peeled; and seeded 1-2 long fresh red chilli peppers, seed; ed 4 tablespoon water 4 tablespoon dry white wine 70 g/2-1/2 oz whole blanched almonds,; toasted 1 canned pimiento or 1 roasted red p; epper 1 tablespoon red wine vinegar 1 salt and freshly ground black peppe; r Place the squid bodies and tentacles or the octopus in a bowl with 2 tablespoons of the oil and the garlic. Mix well and allow to stand for 20 minutes. Sprinkle the prawns with salt. FOR THE SALSA ROMESCU: Heat 1 tablespoon of the oil in a saucepan. Add the onion and cook gently for about 5 minutes, until soft. Stir in the garlic and cook for a few more seconds. Add the tomatoes, chilli peppers to taste, water and wine. Cover and simmer for 30 minutes. Remove from the heat and allow to cool. Process the almonds in a food processor until ground. Add the pimiento and tomato mixture and puree. Gradually pour in the remaining olive oil and vinegar, season to taste and process until the mixture has the consistency of a thick sauce. Transfer to a bowl and cool to room temperature. Heat a barbecue hotplate or large heavy frying pan and brush with oil. Add all the seafood and cook quickly, turning the squid and prawns, and constantly basting with olive oil. Remove the squid and prawns to a large heated platter after about 3-4 minutes-the prawns should be cooked until just pink. When the clams or cockles have opened remove them to the platter, discarding any that remain shut. Sprinkle the seafood with parsley and serve immediately with romesco sauce. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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