Servings: 4 to 6
Garlicky romesco sauce is best known in Catalonia as an accompaniment to grilled calçots (fat spring onions) or snails, but it is also wonderful with seafood. Its namesake chile—the romesco—is nearly impossible to buy in the U.S., so this version calls for easier-to-find substitutions.
A cassola is a traditional Catalan shallow terra-cotta casserole dish. When shopping for one anywhere outside of Catalonia, you’ll most likely see it called by its Spanish name, cazuela. Some manufacturers recommend using a heat diffuser to protect the cassola from direct flame and help the food cook more evenly. If you don’t have a cassola, you can use a 12-inch-wide heavy-duty Dutch oven or straight-sided skillet instead.
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I made this dish last night for a Seafood Sunday dinner. There's a lot of process here but it's well worth the effort. I was a little rushed with the almond/garlic paste and it came out chunkier than I would have liked but still delicious and easy to fix next time by either pre-making or using a food processor. The only change I'd make it to add the s+p to the sauce before you add in the clams and fish as it's difficult to mix the sauce once everything is added (I didn't have a cassola so I used an iron skillet). Also, cooking the shrimp in their shells didn't add much flavor so if you want to cut down on the mess factor of eating this dish, you can peel the shrimp before cooking.
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