Catalan Calçots with Romesco Sauce

Name: Catalan Calçots with Romesco Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4-6
Cuisine: Appetizer
Ingredients: Calçots or large spring onions; Olive oil; Sea salt; Roasted tomatoes; Roasted garlic; Dried ñora peppers; Toasted almonds; Toasted hazelnuts; Day-old bread; Red wine vinegar; Smoked paprika; Extra virgin olive oil; Salt

Celebrate a traditional Catalan dish with smoky flavors.

Dive into this iconic Catalan dish featuring tender green onions known as calçots, char-grilled and served with a rich and nutty Romesco sauce.

1 h 45 min
4-6
Intermediate

Ingredients

For the Calçots

Calçots or large spring onions

24, trimmed

Olive oil

for brushing

Sea salt

to taste

For the Romesco Sauce

Roasted tomatoes

2 large, roasted or grilled

Roasted garlic

1 head

Dried ñora peppers

2, rehydrated, seeds removed

Toasted almonds

1/2 cup

Toasted hazelnuts

1/4 cup

Day-old bread

1 slice, toasted

Red wine vinegar

2 tbsp

Smoked paprika

1/2 tsp

Extra virgin olive oil

1/4 cup

Salt

to taste

Preparation

Preparing the Calçots

Preheat Grill

Preheat a grill to high heat.

Season Calçots

Brush the calçots with olive oil and sprinkle with sea salt.

Grill Calçots

Grill over high heat until charred and tender, about 8–10 minutes.

Making the Romesco Sauce

Combine Base Ingredients

In a blender or food processor, combine roasted tomatoes, roasted garlic, ñora peppers, almonds, hazelnuts, and bread.

Add Seasonings

Add red wine vinegar and smoked paprika, then blend until smooth.

Emulsify

Gradually add olive oil, blending until the sauce is thick and creamy. Adjust seasoning with salt.

Do not overblend the sauce or it may become too thin. If the sauce is too thick, add a tablespoon of water to reach desired consistency.

Cooking Process

Grill the Calçots

Char the calçots over high heat until tender and blackened.

Prepare Romesco Sauce

Blend all sauce ingredients until smooth, adjusting seasoning as needed.

Combine & Serve

Arrange charred calçots on a platter and drizzle generously with Romesco sauce.

Plating & Serving