Fish and shellfish barbecue
+6 servings
-6 slices of monkfish
-6 slices of hake
-6 prawns
-6 crawfish
-Squid rings 
-Salt
-Parsley
+Romesco sauce:
-12 toasted almonds
-10 hazelnuts
-1 clove of garlic
-5 Nyoras (spanish red peppers)(dried cherry pepper)
-2 ripe tomatoes
-1 small cup of olive oil
-Salt and pepper
-1/2 glass of vinegar
-1 fried slice of bread  
*g*To prepare the Romesco sauce; bake the clove of garlic, nyoras and tomatoes.
*-*Fry the loaf of bread.
*k*Crush the previously peeled almonds, hazelnuts, bread, grilled garlic, tomatoes and nyoras in a mortar.
*-*Then, slowly add vinegar and oil. Season and let it stand for at least 3 hours.
*-*After this, strain and serve in a sauce boat.
*i*Once the Romesco sauce is ready, clean the fish and shellfish and add salt and pepper.
*-*Grill and serve in a tray with the Romesco sauce in a separate sauce boat.