Chef One:
Prepare Aioli:
Put egg yolks, lemon juice, garlic, salt, pepper and cayenne in the work bowl fitted with the metal blade and with the motor running add the oil drop by drop until the yolk has absorbed the first ¼ cup of oil. Add the remaining oil a bit more rapidly in a slow steady stream. Salt to taste. Makes 2 ½ cup
 

Chef Two:
Prepare the Romesco
With an oven pre-heated to 375o roast the tomatoes and red bell peppers until the skins brown and are easily removed. Skin and seed the tomatoes and peppers. Soak the chilies in water until soft, about 5 minutes. Cut the bread into rough cubes. Fry the bread in the oil until lightly brown. Add a bit more oil if needed and toast the almonds until light brown.
 

Chef One:
Start preparing the other goodies:
Toast baguette rounds and rub with a half clove of raw garlic.
Peel prawns leaving the tail section. De-vein. Poach or roast until just translucent.

Chef Two:
Finish the Romesco
Give the food processor a quick rinse, {a thorough cleaning is not needed as a little aioli in the romesco is fine}. Take all of the prepared Romesco ingredients, purée until fairly smooth, adding olive oil or a bit of water to achieve the desired texture. Add salt and freshly ground black pepper to taste.