How long can I store the romesco sauce?

The sauce will keep for at least 4 days in a sealed jar in the refrigerator. You can also freeze it for up to 2 months.

Can I make the sauce in advance?

Absolutely, and I also recommend it. The romesco sauce tastes even better if the flavors can infuse overnight.

What if I don't have chipotle powder?

Feel free to substitute smoked paprika powder for a similar smoky touch, although chipotle is a bit spicier.

Can I substitute the squid?

Yes, grilled shrimp, chicken or even grilled chorizo also fit perfectly on top of the chips.

How should I serve this?

On a large sharing platter in the middle of the table, so everyone can dig in with their fingers. Feel free to add extra sauce on the side for those who want to dip.

Romesco chips with grilled squid

Name: Romesco chips with grilled squid
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small tomato; 1 large tomato; 1 red pointed pepper; 1 head of garlic, cut in half; 4 tablespoons olive oil; 2 tablespoons white wine vinegar; Juice of 1 lemon; A handful of roasted almonds; A pinch of chipotle powder; 1 dried chili pepper; Salt and freshly ground pepper; 1 slice sourdough bread; Olive oil, for brushing; 4 squid tentacles; Olive oil; Salt and freshly ground pepper; 1 bag salted chips; A handful of coarsely chopped, roasted almonds (extra); About 12 pickled green peppers; Zest of 1 lemon

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35 min

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Medium

Okay, this is secretly one of my favorite snacks lately: just a bag of tasty chips, topped with a creamy, smoky romesco sauce and finished with crispy grilled squid. It seems very chic, but in reality, you just throw everything you grill into the blender and you're done. Perfect as an appetizer, served on a large platter in the middle for everyone to dive into. This is actually already the second recipe on the blog with chips as a base: my first, with chimichurri, really went viral and was viewed over a million times on reels. So, I'm very happy to share this new recipe, ideal to make when you're on holiday, for ultimate indulgence.

Ingredients

What do you need?

Quantity: 4

For the romesco sauce
1 small tomato
1 large tomato
1 red pointed pepper
1 head of garlic, cut in half
4 tablespoons olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
A handful of roasted almonds
A pinch of chipotle powder
1 dried chili pepper
Salt and freshly ground pepper

For serving with the sauce
1 slice sourdough bread
Olive oil, for brushing

For the squid
4 squid tentacles
Olive oil
Salt and freshly ground pepper

For finishing
1 bag salted chips
A handful of coarsely chopped, roasted almonds (extra)
About 12 pickled green peppers
Zest of 1 lemon

1 small tomato
1 large tomato
1 red pointed pepper
1 head of garlic, cut in half
4 tablespoons olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
A handful of roasted almonds
A pinch of chipotle powder
1 dried chili pepper
Salt and freshly ground pepper

1 slice sourdough bread
Olive oil, for brushing

4 squid tentacles
Olive oil
Salt and freshly ground pepper

1 bag salted chips
A handful of coarsely chopped, roasted almonds (extra)
About 12 pickled green peppers
Zest of 1 lemon

Make it veggie!

Just leave out the squid and replace it with grilled cauliflower florets or a few grilled mushrooms. The romesco sauce itself is already completely vegetarian.

Preparation method

How do you make this?

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Preheat your grill pan or oven to a high temperature. Drizzle the small and large tomatoes and the pointed pepper with a little olive oil and season with salt and pepper. Grill them until soft and lightly charred all around.

Drizzle the halved garlic with olive oil and grill along until nicely grilled all around.

Brush the slice of sourdough bread with olive oil and grill briefly until nicely crispy. Tear into pieces.

Place the grilled tomato, pepper, and garlic together with the bread, almonds, olive oil, white wine vinegar, lemon juice, chipotle powder, and dried chili pepper in the blender. Blend until you have a beautiful, creamy sauce. Too thick? Add a little water until you have the right, pourable texture. Season with salt and pepper.

Season the octopus tentacles with salt and pepper and rub them with some olive oil. Grill them all around until cooked through and lightly crispy.

Open the bag of chips and pour half of the romesco sauce over them. Close the bag and shake well until all the chips are coated.

Place the chips on a large plate. Cut the octopus tentacles into strips and spread them over the chips. Finish with the coarsely chopped almonds, pickled green peppers, and lemon zest.

Tips

In the fridge: the romesco sauce keeps for up to 4 days in a sealed jar in the fridge. Store the grilled squid separately and for no longer than 2 days.
In the freezer: the sauce can be frozen for up to 2 months in an airtight container. Do not freeze the chips or the squid.
Reheating: let the sauce come to room temperature or briefly warm it in a saucepan over low heat. It's best to briefly reheat the squid in a hot pan so it doesn't become rubbery.
I often make a double batch of romesco sauce: it's also delicious with grilled vegetables, on a sandwich, or as a dip with fries.
No squid at home? Grilled prawns or chicken also work very well on top of the chips.
Only pour the sauce over the chips just before serving, otherwise they will soften too quickly.