Calçots amb Romesco (Charred Spring Onions with Romesco Sauce)
Local name: Calçots amb romesco
In short: Charred spring onions peeled by hand and dipped in a nutty, smoky romesco sauce, the messy winter feast of Catalonia known as a calçotada. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 45 min
- Resting
- 10 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 385 kcal
Calçots are a type of tender spring onion grown in Catalonia, and from January to April families gather for a calçotada, a long outdoor lunch where they are grilled until black, wrapped in paper to steam and eaten with romesco. You peel off the burnt outer layers, dip the soft white inside in sauce and lower it into your mouth. Elsewhere, thick scallions or baby leeks make a good stand-in.
Instructions
- Heat the oven to 200°C (400°F). Put the tomatoes cut side up on a tray, with the garlic head wrapped in foil with 1 tbsp oil. Roast for 30 minutes, until the tomatoes are soft and the garlic is tender.
- Toast the almonds and hazelnuts on another tray for 6 to 8 minutes until golden. Rub the hazelnuts in a towel to remove most of the skins. Toast the bread.
- Squeeze the garlic cloves out of their skins. Drain the soaked peppers, scrape off the flesh and discard stems, seeds and skins. Drain jarred peppers if using those.
- Blend the tomatoes, garlic, peppers, nuts, bread, vinegar, paprika and salt to a coarse paste. With the machine running, pour in the 80 ml of oil. Taste and adjust the salt and vinegar.
- Heat a grill or barbecue to high. Grill the calçots, turning, for 10 to 15 minutes, until the outsides are black and the insides feel soft when squeezed.
- Wrap the hot calçots tightly in foil or clean paper and rest for 10 minutes to steam.
- To eat, pinch the green top, slide off the burnt outer layer, dip the soft white part in romesco and eat it. Serve with plenty of napkins.
Tips
- Romesco keeps 5 days in the fridge and is excellent with grilled fish, chicken, roasted vegetables and potatoes.
- No grill? Roast the onions on a very hot tray at 250°C (480°F), or char them in a grill pan, for 15 to 20 minutes, turning, then wrap and rest.
Questions and answers
What can I use instead of calçots?
Thick scallions, spring onions or baby leeks. Trim the roots, grill until charred and soft, then rest them wrapped so they steam.
Do I have to burn the calçots?
Yes, a thick black outer skin is the point. It protects the inside, which steams to a sweet, soft texture, and you peel the burnt layer away before eating.
Can I make romesco without nuts?
Replace the nuts with 3 tbsp toasted sunflower seeds and a second slice of bread. The sauce will be less rich but still smoky and sharp.
How long does it take to make Calçots amb Romesco (Charred Spring Onions with Romesco Sauce)?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Calçots amb Romesco (Charred Spring Onions with Romesco Sauce)?
About 385 kcal per serving, with 9 g of protein, 28 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 28 g |
| Fat | 26 g |
| Fiber | 7 g |
| Sugar | 12 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
