Spring Pea and Coconut Romesco with Smoked Paprika and Calamansi

Ingredients

• ▸200g fresh or frozen spring peas, thawed if frozen
• ▸2 whole red bell peppers, halved and deseeded
• ▸1 whole head garlic, top trimmed to expose cloves
• ▸100g blanched almonds, raw
• ▸120ml full-fat coconut cream, plus 2 tbsp reserved for finishing
• ▸60ml calamansi juice, freshly squeezed (about 12-14 calamansi), plus zest of 4
• ▸2 tsp smoked paprika (pimentón de la Vera), sweet variety
• ▸1 tsp smoked paprika, hot variety
• ▸1 tbsp coconut vinegar
• ▸1 tsp fine sea salt, plus more to taste
• ▸1/2 tsp white pepper, freshly ground
• ▸1 tbsp toasted desiccated coconut, for garnish
• ▸1 tbsp fresh pea shoots, for garnish
• ▸500ml neutral oil (such as sunflower or rice bran), for deep-frying

Instructions

1. 1

   1. Set up your deep-fry station: pour 500ml neutral oil into a heavy-bottomed saucepan or wok and heat to 190°C (375°F). Use a thermometer — precision matters here.

2. 2

   2. Deep-fry the raw almonds in the hot oil for 90 seconds to 2 minutes, stirring constantly, until they are a deep golden amber. Watch them closely; they go from perfect to scorched in seconds. Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt. Reserve the oil.

3. 3

   3. Working in two batches, carefully lower the red bell pepper halves skin-side down into the same hot oil and fry for 3-4 minutes until the skins blister, char at the edges, and the flesh begins to soften. Remove, place in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes — this makes peeling effortless.

4. 4

   4. While the peppers steam, wrap the garlic head loosely in foil, then lower it into the hot oil using tongs. Deep-fry for 8-10 minutes until the garlic cloves are completely soft and golden. Remove, unwrap, and squeeze the cloves out once cool enough to handle.

5. 5

   5. Peel and discard the charred skins from the steamed peppers. Don't rinse — those smoky bits clinging to the flesh are flavor gold.

6. 6

   6. Blanch the spring peas in boiling salted water for 60 seconds, then immediately shock in ice water to lock in the vivid green color. Drain thoroughly and pat dry.

7. 7

   7. In a high-powered blender, combine the deep-fried almonds, peeled roasted peppers, roasted garlic cloves, blanched peas, 120ml coconut cream, calamansi juice, calamansi zest, both smoked paprikas, coconut vinegar, salt, and white pepper.

8. 8

   8. Blend on high for 60-90 seconds until very smooth. Stop and scrape down the sides twice. Taste — the sauce should hit you in waves: first smoky, then bright citrus, then creamy, then a back-of-throat warmth from the hot paprika.

9. 9

   9. Adjust seasoning: more calamansi juice for brightness, more hot paprika for heat, more salt to round everything out. If the sauce is too thick, thin with 1-2 tbsp warm water, not more coconut cream — you want it pourable but not watery.

10. 10

    10. Transfer to a serving bowl. Drizzle the reserved 2 tbsp coconut cream over the top in a slow spiral without stirring. Scatter toasted desiccated coconut and fresh pea shoots over the surface. Serve immediately or refrigerate for up to 4 days — it deepens overnight.

Variations

• ◆Bagoong Depth Bomb (not vegan): Stir 1 teaspoon of fermented shrimp bagoong into the finished sauce for a funky, oceanic umami layer that bridges the Filipino-Catalan gap even more aggressively. Serve alongside crispy fried green mangoes.
• ◆Ube Swirl Edition: Blend 2 tablespoons of cooked ube into half the finished batch separately, then marble the purple and green versions together in the serving bowl for a subtly sweet, visually chaotic contrast that actually earns its place on the table.
• ◆Pistachio-Pandan Romesco: Swap the almonds for deep-fried pistachios and add 1 tablespoon of pandan extract to the blender for a Southeast Asian green-on-green version with a floral, almost vanilla-adjacent aroma that pairs brilliantly with tempura vegetables.