Spanish Romesco Sauce with Grilled Calçots
Traditional Catalan Delicacy
Enjoy a taste of Catalonia with this vibrant Romesco sauce paired with tender, charred calçots for a delightful appetizer or side dish.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Romesco Sauce
For the Grilled Calçots
Preparation
Preparing the Romesco Sauce
Roast and Peel Peppers
Roast the bell peppers on an open flame until charred, then peel and seed them.
Roast Garlic
Roast the garlic by cutting off the top, drizzling with olive oil, wrapping in foil, and baking until soft.
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.
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
Prepare Calçots
Remove the outer layers of the calçots and trim the greens, leaving a portion for handling.
Season Calçots
Brush them with olive oil and season with salt.
Preheat Grill
Preheat the grill to medium-high and prepare for direct and indirect grilling.
Cooking Process
Grilling calçots
Grill directly over heat until outer layers are charred, about 10-15 minutes.
Preparing for serving
Once grilled, let the calçots cool slightly before peeling.
Romesco finishing touch
Adjust seasoning to taste after blending.
Plating & Serving
Spanish Romesco Sauce with Grilled Calçots
Spanish Romesco Sauce with Grilled Calçots
Plating & Serving
Peel back the charred outer layers of the calçots and dip them generously into the Romesco sauce before serving.