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Roasted Catalan Sauce (for Mushroom Scallops)
Ingredients
  • ½ cup  José Andrés Extra Virgin Olive Oil, plus extra for coating the vegetables
  • 1 red bell pepper
  • 6 ripe plum tomatoes
  • 1 head garlic, halved, papery outer skin removed
  • 1 Spanish onion
  • 3 ñora chile peppers (or any other dried sweet chile pepper)
  • ¼ cup blanched almonds
  • 1 ounce white bread, crust removed
  • 1 tablespoon  José Andrés Reserva Sherry Vinegar
  • 1 teaspoon pimentón (Spanish sweet paprika)
  • ½ tablespoon salt
Steps
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