How to make it

  • Directions:
  • To make the romesco sauce, preheat an oven to 350°F. Lightly oil a baking sheet.
  • Cut the tomatoes in half crosswise and gently squeeze out the seeds. Lightly coat the skins with some of the olive oil and place, cut sides down, on the prepared baking sheet. Roast until the skins are loosened, about 10 minutes. Let cool, remove the skins and chop the tomatoes coarsely.
  • In a medium sauté pan over medium heat, warm 2 Tbs. of the oil. Add the bread slices and fry until lightly browned on both sides, about 2 minutes per side. Transfer to paper towels to drain. When the bread is cool enough to handle, tear into large pieces. Set aside.
  • In the same pan over medium heat, warm 1 Tbs. of the oil. Add the soaked chilies, dried red chili and jalapeño and sauté until just fragrant, about 1 minute.
  • In a food processor, combine the bread, chilies, jalapeño, garlic, almonds, hazelnuts and parsley and puree until a thick paste forms. Add the tomatoes, paprika, vinegar, the 2 tsp. salt and the remaining oil and pulse until incorporated. Taste and season with more salt, if needed. Transfer to a bowl and let stand at room temperature.
  • To prepare the mixed seafood, prepare a charcoal or gas grill for grilling over medium-high heat.
  • In a large bowl, toss the squid, shrimp and monkfish with the olive oil, salt and pepper. Grill until cooked through, 2 to 3 minutes. Grill the clams and mussels until the shells open, 1 to 2 minutes. Discard any that do not open.
  • Arrange the seafood on a serving platter and accompany with the romesco sauce.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    brianna ate it and said...
    I love seafood in any form & this sounds like a real treat. I hope to try it out real soon. Thanks & 5 forks
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