1Puree 2 roasted red bell peppers and their juices in the bowl of a food processor. Without washing the bowl, transfer the puree to a small pot and cook slowly until it’s thick enough to hold its shape, about 10 minutes.
2Place 6 cloves garlic and 1/2 cup olive oil in a small pot and cook together until the garlic is lightly browned, about 10 minutes. Add 1 thick slice French bread cut into rough cubes and cook 2 minutes longer, or until lightly browned.
3Place the pepper paste, 1/4 pound lightly toasted and skinned hazelnuts, and the garlic, bread cubes, and their cooking oil back into the food processor. Process to a chunky paste, then add 1 1/2 teaspoons pimentón and 1/2 cup olive oil and process again until a thick, rose-colored paste the consistency of mayonnaise is obtained. Serve the sauce with seafood or vegetables.