Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Fritto misto with roasted romesco sauce

Italian 20 Mins Prep · 25 Mins Cook

To make the roasted romesco sauce, place a roasted red capsicum, a crushed garlic clove, toasted flaked almonds, tomato purée, finely chopped parsley, juice from the lemon, smoked paprika, and cayenne pepper in a blender or food processor and blitz until smooth and combined.
With the machine running, slowly pour in the oil until completely smooth and combined.
Season well with salt and pepper. Set aside.
Fill a large saucepan with enough oil so it’s 5cm deep. Heat the oil over a medium heat to 180°C.
Meanwhile, make the tempura batter by whisking together the corn flour, self-raising flour and salt and stir in iced sparkling water using chopsticks. The batter should still be a bit lumpy.
In batches, place the shelled and deveined prawns, fish (whitebait recommended), squid, sliced lemon, quartered leeks and finely sliced fennel in the tempura batter and fry in the hot oil for 2-3 minutes or until golden.
Drain on paper towels.
Serve immediately with the romesco sauce and lemon wedges.