📝 About This Recipe
Transport yourself to the rustic countryside of Catalonia with this iconic winter ritual, the Calçotada. These oversized green onions are charred over an open flame until blackened, then steamed in newspaper to create a melt-in-your-mouth interior that is sweet and tender. Paired with a rich, nutty Romesco sauce made from roasted peppers and almonds, this dish is a messy, communal, and deeply soul-satisfying celebration of seasonal Spanish produce.
🥗 Ingredients
The Calçots
- 20-30 pieces Calçots (or large scallions/spring onions) (roots trimmed slightly, but left intact)
- 2 tablespoons Extra Virgin Olive Oil (for brushing if using a grill pan)
- 1 pinch Flaky Sea Salt (to taste)
For the Romesco Sauce
- 2 pieces Roma Tomatoes (ripe and firm)
- 1 head Garlic (whole, top sliced off to expose cloves)
- 2 pieces Dried Nora Peppers (or Ancho chilies) (soaked in hot water for 20 minutes)
- 1/2 cup Toasted Almonds (blanched and unsalted)
- 1/4 cup Toasted Hazelnuts (skins removed)
- 1 slice Fried Bread (stale crusty bread fried in olive oil until golden)
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 2 tablespoons Sherry Vinegar (adjust to taste for acidity)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 1/2 teaspoon Salt (plus more to taste)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the whole tomatoes and the head of garlic (exposed side up) on a small baking sheet. Drizzle the garlic with a little olive oil and wrap the head in foil.
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2
Roast the tomatoes and garlic for about 25-30 minutes until the tomatoes are slumped and charred and the garlic cloves are soft and buttery. Set aside to cool.
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3
While roasting, soak the dried Nora peppers in boiling water for 20 minutes. Once soft, scrape the inner flesh from the skins with a spoon and discard the seeds and skins; keep the pulp for the sauce.
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4
In a food processor or mortar and pestle, grind the toasted almonds, hazelnuts, and the fried bread until they form a coarse, sandy paste.
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5
Add the roasted tomato flesh (peel and discard skins), the squeezed-out roasted garlic cloves, the Nora pepper pulp, and the smoked paprika to the processor. Pulse until combined.
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6
With the motor running, slowly drizzle in the 1/2 cup of olive oil and the sherry vinegar until the sauce emulsifies into a thick, slightly chunky dip. Season with salt and set aside at room temperature.
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7
Prepare the calçots by wiping away any excess dirt. Do not wash them with water if possible; a dry cloth is best to ensure they char rather than steam initially.
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8
Prepare a very hot charcoal grill (the traditional way) or a heavy cast-iron grill pan over high heat. You want intense heat to blacken the outside quickly.
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9
Place the calçots in a single layer on the grill. Cook for about 4-5 minutes per side, turning occasionally, until the outer layers are completely blackened and charred.
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10
Once charred, immediately remove the calçots and wrap them tightly in several layers of newspaper or heavy kitchen foil. Let them rest for 10-15 minutes. This 'sweating' process finishes cooking the center and makes them tender.
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11
To serve, unwrap the calçots. They should be served warm, accompanied by a generous bowl of the Romesco sauce.
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12
To eat: Hold the calçot by the green top, pull downward on the charred outer skin to reveal the tender white heart, dip it deeply into the Romesco, and lower it into your mouth.
💡 Chef's Tips
If you cannot find authentic Spanish Calçots, look for the largest spring onions or leeks you can find; if using leeks, slice them in half lengthwise first. The Romesco sauce tastes even better the next day, so feel free to make it in advance and store it in the fridge. Do not be afraid of the black char! The more blackened the outside, the sweeter and more steamed the inside will be. Always use a high-quality Sherry vinegar (Vinagre de Jerez) for that authentic, sharp Spanish bite. For an extra smoky flavor, you can roast the tomatoes and garlic directly on the grill alongside the onions.
🍽️ Serving Suggestions
Serve with a chilled glass of Spanish Cava or a crisp white Penedès wine. Follow the calçots with a main course of grilled lamb chops or Botifarra sausage to keep with the tradition. Provide large napkins or even bibs—eating calçots is notoriously messy and fun! Include a side of toasted rustic bread rubbed with tomato and garlic (Pan con Tomate). For a non-alcoholic pairing, try a sparkling apple cider or a tart lemonade.