Fishermen in Spain made this hearty romesco sauce to be eaten with seafood & fish but nowadays we use it like a condiment.  A small amount of this complex piquant sauce is usually all that’s needed to fire up any grilled meats, fish, vegetables, breads, eggs, salads or pastas.  It keeps a couple weeks in the fridge so make lots to spread on sandwiches & pizzas, flavour soups & stews or serve as a dip at room temperature.