Appetizer · Side Dish · Spanish ·

Spanish Romesco Sauce with Grilled Calçots

Name: Spanish Romesco Sauce with Grilled Calçots
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Appetizer
Ingredients: 2 large red bell peppers, roasted and peeled; 1 head garlic, roasted; 2/3 cup blanched almonds, toasted; 2 slices rustic bread, toasted; 1/2 cup olive oil; 2 tbsp sherry vinegar; 1 tsp smoked paprika; Salt and pepper, to taste; 18 calçots or young leeks; Olive oil, for brushing; Salt, a generous pinch

Enjoy a taste of Catalonia with this vibrant Romesco sauce paired with tender, charred calçots for a delightful appetizer or side dish.

4.9(427 reviews)

·By Ethan Brooks·September 12, 2025

Spanish Romesco Sauce with Grilled Calçots — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Romesco Sauce

For the Grilled Calçots

Nutrition

Per serving

Calories: 323 kcal
Protein: 4.8 g
Carbs: 15.3 g
Fat: 27.7 g
Fiber: 4 g

Whole recipe

Total

Calories: 1935 kcal
Protein: 29 g
Carbs: 92 g
Fat: 166 g
Fiber: 24 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 large red bell peppers roasted and peeled	70	2	14	0	5
1 head garlic roasted	40	2	9	0	1
2/3 cup blanched almonds toasted	480	16	18	42	9
2 slices rustic bread toasted	160	6	30	2	2
1/2 cup olive oil	960	0	0	108	0
2 tbsp sherry vinegar	9	0	0	0	0
1 tsp smoked paprika	6	0	1	0	1
Salt and pepper to taste	0	0	0	0	0
18 calçots or young leeks	90	3	20	0	6
Olive oil for brushing	120	0	0	14	0
Salt a generous pinch	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Romesco Sauce

1
Roast and Peel Peppers
Roast the bell peppers on an open flame until charred, then peel and seed them.
2
Roast Garlic
Roast the garlic by cutting off the top, drizzling with olive oil, wrapping in foil, and baking until soft.
3
Blend Ingredients
In a blender, combine roasted peppers, garlic, almonds, toasted bread, olive oil, sherry vinegar, smoked paprika, salt, and pepper. Blend until smooth and set aside.
Tip: Ensure all ingredients for the sauce are well blended for a smooth texture. Adjust the amount of olive oil to reach your desired consistency.

Preparing the Calçots

1
Prepare Calçots
Remove the outer layers of the calçots and trim the greens, leaving a portion for handling.
2
Season Calçots
Brush them with olive oil and season with salt.
3
Preheat Grill
Preheat the grill to medium-high and prepare for direct and indirect grilling.

How to Make Spanish Romesco Sauce with Grilled Calçots

Total time: 2 h · Yields 6 servings

1
Grilling calçots
Grill directly over heat until outer layers are charred, about 10-15 minutes.
2
Preparing for serving
Once grilled, let the calçots cool slightly before peeling.
3
Romesco finishing touch
Adjust seasoning to taste after blending.