📝 About This Recipe
Transport your senses to the rustic countryside of Catalonia with this authentic preparation of Calçots, a seasonal delicacy of sweet, oversized scallions flame-grilled until blackened. The magic lies in the contrast between the charred, smoky outer skins and the tender, melt-in-your-mouth hearts hidden within. Served with a rich, nutty Romesco sauce for dipping, this dish is more than a meal—it is a tactile, messy, and joyous celebration of fire and earth.
🥗 Ingredients
The Calçots
- 30-40 pieces Large Scallions or Spring Onions (Look for those with thick white bulbs, about 1 inch diameter)
- 2 tablespoons Extra Virgin Olive Oil (For lightly coating before grilling)
- 1 teaspoon Maldon Sea Salt (For finishing)
The Romesco Sauce (Salvitxada)
- 4 pieces Roma Tomatoes (Ripe and firm)
- 1 whole Garlic Head (Roasted whole)
- 3 pieces Dried Nora Peppers (Or 2 tsp smoked paprika if unavailable)
- 1/2 cup Toasted Almonds (Blanched and skinless)
- 1/4 cup Toasted Hazelnuts (Skins removed)
- 1 slice Stale Sourdough Bread (Fried in olive oil until golden)
- 3/4 cup Extra Virgin Olive Oil (High quality Spanish oil preferred)
- 2 tablespoons Sherry Vinegar (Adjust to taste for acidity)
- 1 teaspoon Smoked Paprika (Pimentón) (Bittersweet or hot)
- 1 teaspoon Kosher Salt (To taste)
👨🍳 Instructions
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1
Prepare the Romesco base by soaking the dried Nora peppers in hot water for 20 minutes. Once softened, scrape the flesh from the inside of the skins and set aside; discard the skins and seeds.
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2
Preheat your oven to 400°F (200°C). Place the whole tomatoes and the head of garlic (top sliced off to expose cloves) on a baking sheet. Drizzle with oil and roast for 25-30 minutes until the tomatoes are blistered and the garlic is soft.
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3
While roasting, fry the slice of bread in a small pan with olive oil until golden brown on both sides. Let it cool and tear into small pieces.
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4
In a food processor or mortar and pestle, grind the toasted almonds and hazelnuts until they form a coarse paste.
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5
Add the roasted tomatoes (skins removed), the squeezed-out roasted garlic cloves, the Nora pepper flesh, and the fried bread to the nut mixture. Pulse until combined but still slightly textured.
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6
With the processor running, slowly drizzle in the 3/4 cup of olive oil and sherry vinegar until the sauce emulsifies into a thick, dip-like consistency. Season with smoked paprika and salt. Set aside at room temperature.
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7
Prepare the calçots by trimming the long green tops slightly (leave about 8-10 inches) and cutting off the root ends. Do not peel them; the outer layer must remain to protect the heart during grilling.
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8
Fire up your grill to high heat. Traditionally, these are cooked over grapevine cuttings (sarmientos) for maximum smoke, but charcoal or a hot gas grill works beautifully.
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9
Place the onions in a single layer on the grill grate, perpendicular to the bars. Grill for 5-8 minutes per side, turning occasionally, until the outer layers are completely blackened and charred.
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10
Check for doneness by squeezing the white bulb with tongs; it should feel very soft and yielding inside the charred husk.
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11
Once cooked, remove the onions from the grill and immediately wrap them tightly in several layers of newspaper or butcher paper. Let them steam in the paper for 10-15 minutes. This softens them further and makes the skins easier to slip off.
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12
To serve, unwrap the bundle and present the charred onions on a terracotta tile or large wooden board alongside a bowl of the Romesco sauce.
💡 Chef's Tips
If you cannot find true Spanish calçots, use the largest spring onions or thick scallions available. Do not be afraid of the char; the outer layer should be jet black to ensure the inside steams perfectly. Always let the onions rest in newspaper; this 'sweating' process is essential for the texture. Make the Romesco sauce a day in advance to allow the flavors of the nuts and vinegar to fully meld. Provide plenty of napkins or even bibs—eating calçots is meant to be a messy, hands-on experience.
🍽️ Serving Suggestions
Serve with a chilled bottle of Spanish Cava or a crisp Penedès white wine. Pair with grilled lamb chops or spicy Chorizo sausages cooked over the same fire. Follow the traditional 'Calçotada' custom by serving thick slices of toasted country bread rubbed with tomato and garlic. Offer a side of roasted artichokes to keep with the seasonal vegetable theme. Finish the meal with a light Crema Catalana for a truly authentic experience.