Grilled Calçots with Romesco Recipe

Ever dreamt of a lively Catalan calçotada, but can't jet off to Spain right now? Good news! You can bring the essence of this messy, joyful tradition right into your kitchen or backyard. Imagine sweet, tender green onions, charred to perfection, then dunked into a vibrant, smoky, and nutty romesco sauce. This isn't just a meal; it's an experience. Our food recipes for grilled calçots with romesco sauce are designed to be utterly delicious and surprisingly simple, whether you're a seasoned chef or just starting your culinary journey. Forget complicated cooking recipes – we'll show you how to enjoy this iconic Spanish dish with ease, using ingredients you can find or easily substitute. Get ready to discover your new favorite tomato sauce recipe and a fantastic way to enjoy seasonal onions!

Ingredients

• For the Romesco Sauce:
• 1 pound ripe tomatoes (about 2-3 medium), or 1 (14.5-ounce) can fire-roasted tomatoes, drained
• 2-3 dried ñora peppers (or 1 large ancho chile, 2 guajillo chiles, or 1/2 cup jarred roasted red peppers + 1/2 tsp sweet paprika)
• 1/2 cup blanched almonds
• 1/4 cup blanched hazelnuts (or use all almonds for simplicity)
• 4-5 cloves garlic, unpeeled
• 1/2 cup extra virgin olive oil, plus more for blending
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 slice (about 1/2 inch thick) crusty bread, toasted or fried
• 1/2 teaspoon salt, or to taste
• Pinch of red pepper flakes or 1/4 teaspoon smoked paprika (optional, for heat/smokiness)
• For the Calçots (or Substitutes):
• 1-2 pounds calçots (about 12-18 medium-sized), or
• 1-2 pounds fat green onions (about 2-3 bunches), or
• 1-2 pounds small leeks (white and light-green parts only)
• 2 tablespoons neutral oil (like canola or grapeseed), or a brush of olive oil (if using a grill pan)
• Optional: Lemon wedges and flaky sea salt for serving

Directions

1. Roast the Vegetables and Nuts: Preheat your oven to 400°F (200°C). On a baking sheet, spread out the whole fresh tomatoes (or drained canned tomatoes), unpeeled garlic cloves, blanched almonds, and hazelnuts. Drizzle lightly with olive oil. Roast for 20-30 minutes, or until the tomatoes are softened and slightly collapsed, garlic is tender, and nuts are golden brown (but not dark). Remove from oven and let cool slightly. Peel the garlic cloves once cool enough to handle.
2. Prep the Peppers: If using dried ñora or ancho/guajillo peppers, remove stems and seeds. Place them in a bowl and cover with boiling water. Let soak for 15-20 minutes until softened. Once soft, scrape out the flesh with a spoon and discard the skins. If using jarred roasted red peppers, simply drain and pat dry.
3. Blend the Sauce: In a blender or food processor, combine the roasted tomatoes, peeled garlic, roasted almonds and hazelnuts, pepper flesh (or roasted red peppers + paprika), toasted bread, and vinegar. Begin to blend, slowly streaming in the 1/2 cup olive oil until the sauce is thick, creamy, and spoonable, but still has a rustic texture.
4. Season and Adjust: Season with salt and optional chili flakes or smoked paprika. Taste and adjust. If it's too thick, add a tiny bit more olive oil or a tablespoon of water until it reaches your desired consistency. If it's too thin, blend in a bit more toasted bread or a few extra nuts. For more tang, add a splash more vinegar; for richness, a drizzle more olive oil.
5. Grilled Calçots IngredientsThese sweet onions are the perfect vehicle for our incredible romesco sauce, making for an unforgettable meal.
6. Grilled Calçots Step-by-Step InstructionsCooking calçots (or their substitutes) is all about achieving that perfect charred exterior and silky-soft interior.
7. Prep the Onions: Trim the root ends of the calçots (or green onions/leeks) very lightly, leaving just enough to hold the layers together. Remove only the outermost, messiest layer of skin. Wash them thoroughly to remove any grit, then pat them completely dry with a kitchen towel. This helps them char rather than steam. If your grill grates are wide, consider using skewers or a grill basket to prevent smaller onions from falling through.
8. Grill or Broil Until Really Black:
   1. Outdoor Grill: Preheat your grill to medium-high heat. Place the prepared calçots directly on the grates. Grill for 8-12 minutes, turning every few minutes, until the outer layers are thoroughly blackened and charred. Don't panic; this is exactly what you want! The black exterior protects the tender inside.
   2. Oven Broiler/Grill Pan: If using a grill pan, brush the onions lightly with neutral oil. Preheat the grill pan over medium-high heat until smoking. If using an oven broiler, preheat to high and position an oven rack about 6 inches from the heat source. Place the calçots on the hot grill pan or a baking sheet under the broiler. Cook for 10-15 minutes, flipping them every 3-4 minutes, until uniformly blackened and soft.
9. Steam and Keep Warm: Once charred, immediately transfer the hot calçots to a stack of newspaper, parchment paper, or aluminum foil. Wrap them tightly into bundles to allow them to steam and soften further for 10-15 minutes. This crucial step makes them incredibly tender and easy to peel.
10. Peel and Serve: Unwrap the calçots. Holding the green top in one hand, gently strip off the charred outer sheath in one smooth motion with the other hand. The sweet, tender white and light-green part will be revealed. Arrange the peeled calçots on a platter, leaving the green tops long so you can easily dip them into the romesco sauce and dangle them into your mouth, the traditional way! Serve immediately with plenty of romesco sauce, optional lemon wedges, and a sprinkle of flaky salt.