Smoky Romesco Recipes

GRILLED CHICKEN THIGHS WITH SMOKY ROMESCO SALAD

Steps:

• Place the chicken on a large platter and generously season with salt and pepper. Let sit at least 10 minutes and up to 1 hour.
• Whisk together the oil, paprika and garlic in a liquid measuring cup until completely combined. Put the peppers, tomatoes, onions and baguette slices on a baking sheet and generously brush with the oil mixture until completely coated, making sure to brush on bits of the garlic and paprika. Reserve the remaining oil mixture for the vinaigrette.
• Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
• Grill the chicken until lightly charred and cooked through, 3 to 4 minutes per side (see Cook's Note). Transfer to a cutting board and cut into 1-inch strips.
• Grill the peppers and onions until lightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes skin-side down until the skin is charred, about 4 minutes; do not grill the cut sides. Transfer to a cutting board and chop the onions and peppers into bite-size pieces. Grill the bread until toasted on both sides, about 1 minute per side. Transfer to the same baking sheet. Season the vegetables and croutons with salt and pepper.
• Whisk the vinegar, sugar and 1/2 teaspoon salt and 1/4 teaspoon pepper into the reserved oil mixture until completely combined. Arrange the chicken on a platter and top with the peppers, onions, tomatoes, croutons and almonds. Drizzle with the vinaigrette and top with parsley. Sprinkle with red pepper flakes and serve.

SMOKY ROMESCO SAUCE

Steps:

• Prepare a medium-hot fire (400°F) in a wood-fired oven, cooker, or grill.
• Place the tomatoes and onion, cut side down, on a parchment-lined baking sheet. Using a large knife, cut the top 3/4 inch off the head of garlic and place the head on the baking sheet, cut side up. Drizzle with olive oil and roast in an oven or cooker, or cook over direct heat on a grill until the skins of the tomatoes are wrinkled and charred and the onions are slightly soft, 20 to 30 minutes.
• Remove the skins from the tomatoes and onion and coarsely chop the flesh. Place in a food processor along with any juice from the roasting. Squeeze the roasted garlic from 5 large cloves into the mixture. Add the piquillo peppers and pulse to chop. Add the nuts and torn bread. With the machine running, drizzle in one-third of the olive oil. Add the ancho, pimentón, red pepper flakes, and half of the sherry vinegar. Increase the speed to incorporate the ingredients and chop the nuts. Add salt to taste. Add more olive oil and continue to process until the desired texture is reached. Add water if too thick. Adjust the taste by adding more sherry vinegar and olive oil if needed.