Spanish seafood is as good as it gets, and while I am in Spain I thought I would share my favorite Mallorcan-style shrimp dish—a classic Romesco sauce is what makes this dish sing. I have substituted the always-available Ancho chili for the hard-to-find Spanish dried peppers that make this dish 100 percent authentic, but the results are perfect regardless.
6 T. olive oil
2 slices stale country-style bread
1 large red bell pepper, chopped, seeds and stem discarded
2 dried ancho chilies, revived in hot water for 20 minutes, seeded, and stems removed
1 large minced onion
8 garlic cloves
Several pinches dried red chili flakes
1 c. chopped fresh tomatoes
1/2 c. whole toasted almonds and hazelnuts, mixed together
2 lbs. u-15 shrimp, butterflied in the shell
1/2 c. dry white wine
1/2 c. shellfish stock or clam juice
2 T. minced parsley
1 T. red wine vinegar
Place half the oil in large sauté pan over medium-high heat and pan fry the bread; reserve. Repeat process with peppers; reserve. When finished cooking, add onion, garlic, chili flakes, and tomatoes, cooking briefly. Combine bread, peppers, nuts, and onion-tomato mixture in a food processor. Pulse to combine, and set aside. Place remaining oil in large sauté pan and flash shrimp over high heat. Add nut-vegetable paste and cook for several minutes. Add wine and stock. Cook for several more minutes until sauce tightens up and serve, seasoning with parsley, vinegar, salt, and pepper.