Orange and Walnut Romesco


1 California navel orange

½ shallot

1 clove garlic

¼ cup walnuts

½ teaspoon sweet smoked paprika

1 teaspoon sweet paprika

2 tablespoons sherry vinegar

2/3 cup extra virgin olive oil

1 teaspoon salt


For the romesco:

Cut the navel orange into six wedges. Remove the inner white skin and seeds. Cut each wedge into smaller pieces. Using a food processor, add the garlic, shallot and orange. Puree on high speed until the orange has begun to break down. Add the walnuts, paprikas and sherry vinegar and continue to puree. Add the olive oil in a steady stream until fully incorporated and season with salt.