Grilled Chicken with Spanish Romesco Sauce and Grilled Vegetables

Method

1. Step 1: Preheat oven to 200°C (400°F). Spread almonds on a baking sheet; toast 8 minutes until fragrant and darkened. Watch for golden-brown edges—they go from pale to burnt quickly.

2. Step 2: While almonds toast, drain tomatoes (reserve juice) and roasted peppers. Pat vegetables dry. Slice zucchini and eggplant into 1cm rounds.

3. Step 3: Heat a grill pan or cast iron over medium-high heat. Spray vegetables with olive oil, season with salt and pepper. Grill 3-4 minutes per side until caramelized with char marks. Transfer to a plate and keep warm.

4. Step 4: Season chicken breast with salt, pepper, and half the smoked paprika. Grill 5-6 minutes per side until internal temperature reaches 75°C. Rest 5 minutes before slicing.

5. Step 5: Blend toasted almonds, tomatoes, roasted peppers, garlic, remaining smoked paprika, cayenne, vinegar, and olive oil until smooth. Add reserved tomato juice to reach sauce consistency.

6. Step 6: Slice rested chicken. Divide vegetables between bowls, top with chicken, and generous spoon of romesco. The sauce should pool around the chicken, its deep red color contrasting with golden char marks.