One sauce, two dinners

Although you can find different recipes for romesco sauce, I made one with artichokes, a recipe found in the magazine. A portion of the sauce I served with grilled octopus, the other portion waited in the freezer for some chicken and roasted courgettes.

For approximately 900 ml of artichokes romesco, roast 2 cleaned bell peppers, 2 large tomatoes and 2 garlic cloves in a preheated oven at 220°. Once the skin becomes almost black, remove the vegetables from the oven and put them in a plastic bag. Cool down for 15 mins and remove most of the skin. Put the vegetables in the blender with 1 can of marinated and drained artichokes, 1 teaspoon of smoked paprika powder, 100 grams of older bread crumb, 50 grams of almond flour and blend. Taste, add pepper, salt, some olive oil and old white wine or sherry vinegar. Put a portion in the fridge and a portion in the freezer for a later occasion ( although you can store the sauce in the fridge in a closed jar for 1 week).

Romesco sauce with fish?

Boil 1 medium sized octopus/polpo of 1,5 kilo for 3p for approximately 1h in a large pan with water, a few bay leaves, a few chopped garlic cloves and 1 chili. The octopus has to be soft. Drain and chop in large parts. Mix with a pressed garlic clove, some lemon olive oil, pepper and salt. Heat the grill oven. Spread the octopus on baking paper. Add some lemon slices. Grill the octopus in the oven ( or in a pan or on the barbecue). Serve with arugula salad and romesco sauce.

Romesco sauce with chicken and roasted courgettes?

Season chicken legs with a mixture of chicken herbs and thyme. Put in an oven dish and spread a little drizzle of olive oil. Bake in the oven at 180° for approximately 1h, until ready.

For 2p, chop 600 grams of courgettes in larger pieces, 1 chili and 4 garlic cloves. Mix with 2 teaspoons of cumin seeds, fresh thyme stems, a drizzle of olive oil, pepper and salt. Put in the same oven after 30 mins. Stir now and again.

Serve with the other (defrosted) portion of the romesco sauce.

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