Romesco is a nut and red pepper based sauce that originated from Tarragona, Catalonia, in Northeastern Spain. The fishermen in this area made this sauce to eat with fish but it also can be served with meat.
The original recipe - another one from Omar Allibhoy book "Spanish Made Simple" - calls for quail but I decided to make it with spatchcocked poussin.
As soon as I saw this recipe, it caught my attention straightaway because I'm still dreaming about the marvelous romesco sauce that I add with Manuela last month in Lisbon, when we had lunch at the Watt, the new restaurant by the Portuguese Chef Kiko Martins.
This is the last suggestion of the month and it's going straight to Marta's table and her "ingredient of the month", the peppers.