Spanish Romesco with Roasted Almonds and Smoked Paprika

Name: Spanish Romesco with Roasted Almonds and Smoked Paprika
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 12 oz (340 g) roasted red peppers, jarred or fresh, drained well if jarred, or roasted fresh and skin removed; ¾ cup (110 g) raw almonds, unsalted; 1½ tsp (4½ g) smoked paprika (pimentón); 2 tbsp (30 ml) sherry vinegar; 2 garlic cloves, peeled; ⅓ cup (80 ml) extra virgin olive oil; to taste sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional, for heat) (optional)

From the MyKitchenBank Kitchen

A vibrant, nutty Spanish dip made from roasted red peppers, toasted almonds, and smoked paprika, balanced with sherry vinegar and garlic. Romesco is a traditional Catalan sauce that works equally well as a dip for vegetables, bread, or seafood, or as a condiment for grilled meats and fish. This version toasts the almonds fresh for maximum flavor and texture.

Prep: 15 min
Cook: 8 min
Wait: 10 min
Total: 33 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Have all ingredients measured and ready
If using fresh red peppers, roast them ahead or use jarred roasted peppers to save time
Toast almonds just before blending for best flavor

1
Toast the almonds
- Place the raw almonds in an 8-inch (20 cm) skillet over medium heat.
- Stir frequently for 4–5 minutes until fragrant and light golden brown; they should smell toasted and nutty but not dark or burnt.
- Transfer to a plate to cool slightly.
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Ready when: Almonds are golden and fragrant
Tip: Watch carefully—almonds brown quickly once they start. If they darken too much, the dip will taste bitter.
2
Combine in food processor
- Add the drained roasted red peppers, toasted almonds, smoked paprika, sherry vinegar, and peeled garlic cloves to a food processor.
- Pulse a few times to break everything down.
3
Blend to texture
- With the food processor running, slowly drizzle in the extra virgin olive oil (about 80 ml / ⅓ cup).
- Blend until the mixture reaches a smooth, pourable consistency—like thick hummus.
- If it seems too thick, add olive oil a tablespoon at a time.
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Ready when: Mixture is smooth and pourable but still holds some body
Tip: Don't over-blend; some texture from the almonds and peppers is desirable. Stop as soon as it reaches your preferred consistency.
4
Season to taste
- Transfer the romesco to a bowl.
- Taste and season with sea salt and freshly ground black pepper.
- Add red pepper flakes if you prefer more heat.
- Stir well to combine.
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Tip: Start with a pinch of salt and build up; you can always add more but can't remove it.
5
Rest before serving
- Let the romesco sit at room temperature for 10 minutes to allow the flavors to meld and settle.
- Taste again and adjust seasonings if needed.

Good to know

Tips

Romesco is a forgiving dip—adjust the vinegar, paprika, or salt to suit your taste
Serve at room temperature or chilled with crusty bread, grilled vegetables, seafood, or as a condiment for grilled fish or chicken
For a creamier texture, add 2–3 tablespoons of mayonnaise or Greek yogurt when blending
This dip is naturally vegan when made with the listed ingredients; no eggs or dairy required

Make ahead

Romesco can be made up to 3 days ahead. Store in an airtight container in the refrigerator.

Storage & reheating

Room temperature: up to 4 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container; thaw in the refrigerator overnight and stir before serving. The oil may separate slightly when cold; stir well to recombine before using.

Substitutions

raw almonds, unsalted → Roasted unsalted almonds or hazelnuts. If using roasted almonds, skip the toasting step and add them directly to the food processor. Hazelnuts give a slightly different but equally authentic flavor.
sherry vinegar → Red wine vinegar or white wine vinegar. Use the same amount. Sherry vinegar is traditional and adds subtle sweetness, but other vinegars work if that's what you have on hand.
smoked paprika (pimentón) → Regular (sweet) paprika or a mix of sweet paprika and a pinch of liquid smoke. Smoked paprika is key to romesco's character, but regular paprika works in a pinch. You'll lose some depth of flavor.
roasted red peppers, jarred or fresh → Roasted red piquante peppers or a blend of roasted red and roasted yellow peppers. Ensure peppers are well drained. Yellow peppers will make a lighter-colored dip but with similar flavor and texture.