Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and thoroughly rinse 400 grams of young green jackfruit, then gently shred it with your fingers to create a texture resembling pulled meat and pat it dry with paper towels.

2. 2

   In a medium bowl, combine the shredded jackfruit with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, tossing until all the jackfruit pieces are evenly coated.

3. 3

   Heat 2 tablespoons of olive oil in a large non-stick pan over medium-high heat until shimmering, then add the seasoned jackfruit in a single layer and pan-sear for 6-8 minutes per side until it achieves a golden brown crust and slight crispiness.

4. 4

   To prepare the Romesco sauce, roast 2 large red bell peppers and 2 Roma tomatoes at 200°C for 25 minutes until their skins are softened and lightly charred, then allow them to cool slightly, peel the bell peppers, and discard any seeds.

5. 5

   In a food processor, combine the roasted peppers and tomatoes, 1/2 cup blanched almonds, 1/4 cup hazelnuts, 2 cloves garlic, 2 tablespoons sherry vinegar, 1 rehydrated ñora pepper, 1 slice of stale bread, 1/4 teaspoon of salt, and 2 tablespoons of olive oil, then process until the sauce is smooth and creamy.

6. 6

   Serve the hot, pan-seared jackfruit immediately, accompanied by generous portions of the vibrant spicy Romesco sauce and garnished with 1 tablespoon of fresh chopped parsley.

7. 7

   Cook the jackfruit in batches if necessary to avoid overcrowding the pan and ensure proper searing.

8. 8

   Adjust the spiciness of the Romesco sauce by increasing or decreasing the amount of ñora pepper or adding a tiny pinch of dried chili flakes.