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Gluten Free Romesco Sauce

My Spanish Cooking Class

I recently visited Barcelona to help a good friend celebrate her 40th birthday. I was so excited to be able to fit in a hands-on cooking class! On the menu were classic Spanish dishes like Paella + Spanish Tortilla, and my personal favorite, Romesco Sauce. The chef served the sauce paired with cooked veggies. In Spain, it’s common to add bread to the sauce as a thickener. Luckily my instructor knew about my gluten intolerance so he modified the recipe by simply omitting the bread. When I got home, I quickly hit the kitchen and experimented with the recipe to make adjustments for ingredients we can get here in the States. For example, I use red bell peppers since the variety of peppers typically used in Spain are not available in Texas ;). I also simplified the cooking methods and times.When testing my own version of the recipe, I paired this sauce with everything: on top of salmon, as a condiment to beef, stirred into spaghetti squash and topped with shrimp, mixed into mashed acorn squash. I even use it as a dip to snack on with homemade plantain chips. I just can’t get enough! I hope you enjoy the result.

Ingredients:

  • 1 red bell pepper  
  • 1 clove garlic  

    Romesco with grilled veggies

    Romesco with grilled veggies from Spanish cooking class

  • 4 Roma tomatoes  
  • 1T olive oil
  • ¼c blanched almonds  
  • ¼c hazelnuts
  • ¼c olive oil
  • 1 tsp red wine vinegar  
  • 1 tsp paprika
  • salt to taste

 

Instructions:

 

  1. Pre-heat oven to 400 F.
  2. Cut 1 red bell pepper into 4 pieces (remove/ discard stem & seeds).
  3. Peel 1 clove garlic.

    Romesco, ready for roasting

    Gluten-free Romesco Sauce, ready for roasting

  4. Place: 4 whole Roma tomatoes + red bell pepper pieces + peeled garlic on a 9×13 baking pan.
  5. Drizzle with 1T olive oil. Roast at or 40-45 minutes, cool slightly.
  6. Place ¼c almonds & ¼c hazelnuts in a single layer on a sheet pan & roast for 8-10 minutes, cool slightly.
  7. Place the following in a blender:
    ¼c olive oil
    roasted tomatoes (option to remove peel), garlic & bell pepper
    toasted almonds & hazelnuts (option to remove peel)
    1 tsp red wine vinegar (or sub apple cider vinegar)
    1 tsp paprika
    ¼ tsp salt
  8. Blend until just smooth or desired consistency. Season to taste with additional salt or a splash of vinegar.

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Prep Dish is a gluten-free & paleo meal planning website. Celebrity personal chef & dietitian Allison (Stevens) Schaaf thoughtfully crafts each plan using her own well-tested recipes. Each meal plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, gluten-free, healthy meals using seasonal, whole foods (nothing processed!). We aim to save you time while keeping your family’s taste buds happy. Along with a weekly menu, you’ll get a printable grocery list and recipes for prep day — just one day of preparation yields scrumptious, good-for-you dishes all week long. Click to start

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