A well-crafted sauce can bring any dish together. Get to know these.
Pungent with fried garlic and vinegar, ruddy red from dried chiles, textured with toasted nuts and pulverized bread, romesco is a Catalan treasure in sauce form. Its consistency, temperature and exact composition all get tailored to how the sauce will be used: whether to flavor a monkfish and potato stew on the coast, or to sauce a rustic fried rabbit dish in the Catalan hinterlands.
Where to eat it: Run, don’t walk, to Tarragona’s seafood mecca Barquet, where you can try chef David Solé i Torné’s famous romesco-flavored seafood paella. Get the recipe: Romesco SaucePungent with fried garlic and vinegar, ruddy red from dried chiles, textured with toasted nuts and pulverized bread, romesco is a Catalan treasure in sauce form.
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