Calçots con Salsa Romesco
This traditional Catalan dish features sweet, charred calçots served with a rich and nutty Romesco sauce. The tender grilled onions pair perfectly with the vibrant, flavorful sauce, making for a delightful appetizer.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 12 pcscalçot, trimmed
romesco sauce
- 1 pcsred bell pepper, halved and deseeded
- 2 pcsroma tomato, halved
- 3 clovegarlic clove, unpeeled
- 0.25 cupalmond, blanched
- 0.25 cuphazelnut, toasted
- 1 slicestale bread, crust removed, toasted or fried
- 2 tbspred wine vinegar
- 1 tspsmoked paprika
- 0.25 tspcayenne pepper(optional)
- 0.5 cupextra virgin olive oil
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
bowl · grill · plastic wrap · food processor · baking sheet · parchment paper
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
- 2
Place the red bell pepper halves, tomatoes, and unpeeled garlic cloves on the prepared baking sheet.
- 3
Roast in the preheated oven for 20-25 minutes, or until the pepper skin is charred and the tomatoes are soft.
About 25 min
Cook’s note: The garlic should be soft and fragrant.
- 4
Once roasted, remove the bell pepper and immediately transfer it to a bowl and cover with plastic wrap for 10 minutes to steam. This makes peeling easier.
About 10 min
- 5
While the pepper steams, peel the roasted garlic cloves and set aside.
About 2 min
- 6
Peel the skin from the bell pepper and discard. Roughly chop the roasted bell pepper and tomatoes.
About 3 min
- 7
In a food processor, combine the roasted bell pepper, tomatoes, garlic, almonds, hazelnuts, toasted bread, red wine vinegar, smoked paprika, cayenne pepper (if using), salt, and black pepper.
About 2 min
- 8
With the food processor running, slowly drizzle in the extra virgin olive oil until the sauce is smooth but still has some texture.
About 2 min
Cook’s note: Adjust seasoning to taste. The sauce should be vibrant and slightly thick.
- 9
Prepare the calçots by trimming off the very top of the green leaves and the root end. Do not wash them thoroughly, as some char is desired.
About 5 min
- 10
Heat a grill or grill pan to high heat. Place the calçots directly on the hot grill.
About 2 min
- 11
Grill the calçots for 10-15 minutes, turning occasionally, until the outer layers are completely blackened and the inside is tender.
About 15 min
Cook’s note: You can test for doneness by gently squeezing a calçot; it should feel soft.
- 12
Remove the calçots from the grill and wrap them in newspaper or a clean kitchen towel to steam for a few minutes. This helps them become even more tender.
About 5 min
Cook’s note: Traditionally, they are served wrapped in newspaper at the table.
- 13
Serve the grilled calçots warm, peeling off the charred outer layers at the table and dipping the tender white parts into the Romesco sauce.
About 1 min
Keep it good
Store leftover Romesco sauce in an airtight container in the refrigerator.
Romesco sauce is best served at room temperature. Calçots are best eaten fresh.
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