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with romesco sauce

Serves  6

Preparation time 30 minutes

cooking time 30 minutes

Text and Recipes Andy  Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


2 dried nora or ancho chilli peppers
2 thick slices stale ciabatta-style bread
4 garlic cloves, peeled whole
2 ripe Roma tomatoes
50g almonds, toasted
1 tsp smoked paprika
60ml extra virgin olive oil
1 tbsp red wine vinegar

3 tbsp olive oil
12 large prawns, heads and tails left on
but body deveined
6 scallops, cleaned
30 clams, cleaned in a bowl of cold water
150ml fish stock

lemon halves for squeezing


1To make romesco sauce, place the dried nora peppers in a bowl and cover with warm water. Allow to soak for 20 minutes then use a sharp knife to scrape the flesh off the skins of the peppers, discarding the seeds. Place in a food processor with the bread, garlic, tomato, almonds and paprika and pulse to a rough paste. Add the olive oil and vinegar and continue to blend until smooth, adding enough water to loosen the mixture up a bit. Season with sea salt and transfer to a bowl until ready to use.

2  Heat the olive oil in a large frying pan over a medium heat. Add prawns and cook until they have turned a pink colour.  Transfer to a bowl.

3Add the scallops to the pan and cook until golden brown, turning once, or for about 3-4 minutes. Transfer to the bowl with the prawns.

4Add clams to the frying pan with the fish stock. Turn heat up to high and cook for 5 minutes or until clams have opened.

5Turn heat down, add prawns and scallops back into the frying pan.

6Stir in the romesco sauce and stir with a wooden spoon to make sure it coats all the seafood. Cook over low heat for a further 5 minutes.

7To serve, transfer seafood to a platter or individual bowls and serve with lemon halves.

Wine Match

2016 Capçanes Mas Donis Rosat de Garnacha,
Montsant, Spain, A$28

Hooray, this time a rosado is the perfect partner. That said, this power-packed stew would bowl over a simpering Provence rosé but the intensely flavoured and deeply coloured Mas Donis has the weight and textural richness to meet that of the seafood stew. More importantly, the Rosat has enough grunt to match the almond-fuelled romesco sauce with its spicy paprika and intense garlic clout. Montsant lies in the shadow of the Priorat region, renowned for its powerful grenache (garnacha) based reds. The Mas Donis incorporates 20% syrah and merlot for extra oomph. Please don't overchill the wine.