📝 About This Recipe
Inspired by the traditional 'Calçotada' festivals of Catalonia, this dish transforms the humble leek into a melt-in-your-mouth masterpiece through the alchemy of fire. The leeks are grilled until the outer layers are blackened and carbonized, steaming the sweet, tender hearts to perfection inside. Served alongside a rich, velvety Romesco sauce made from roasted peppers and toasted nuts, it offers a sophisticated balance of smoky, sweet, and tangy flavors.
🥗 Ingredients
The Leeks
- 8-10 medium Leeks (roots trimmed, dark green tops removed)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1/2 teaspoon Kosher Salt
The Romesco Sauce
- 1 cup Roasted Red Peppers (from a jar or fire-roasted, drained)
- 1/2 cup Smoked Almonds (toasted)
- 2 cloves Garlic (roughly chopped)
- 1 tablespoon Tomato Paste
- 2 tablespoons Sherry Vinegar (or red wine vinegar)
- 1 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 slice Sourdough Bread (toasted and torn into pieces)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). If using a grill pan indoors, heat it until it begins to smoke slightly.
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2
Prepare the leeks by cutting off the dark, tough green tops and the hairy root ends. Ensure you leave enough of the root base so the leek stays intact during grilling.
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3
Slice the leeks lengthwise about halfway down from the top to rinse out any trapped grit or sand under cold running water, then pat them completely dry with a kitchen towel.
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4
Lightly coat the leeks with 2 tablespoons of olive oil and a sprinkle of kosher salt, using your hands to ensure even coverage.
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5
Place the leeks directly onto the grill grates. Grill for 12-15 minutes, turning occasionally with tongs, until the outer layers are charred black and the centers feel soft when pressed.
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6
While the leeks grill, prepare the Romesco. In a food processor, combine the roasted peppers, smoked almonds, garlic, tomato paste, sherry vinegar, smoked paprika, and toasted bread.
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7
Pulse the mixture until it forms a chunky paste. With the motor running, slowly drizzle in the 1/2 cup of olive oil until the sauce emulsifies into a thick, slightly textured spread.
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8
Taste the Romesco sauce and adjust seasoning with salt or more vinegar if needed. It should be bold, nutty, and bright.
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9
Once the leeks are finished, remove them from the grill and immediately wrap them in a bundle of foil or a clean kitchen towel for 5-10 minutes. This allows them to steam and makes the charred skins easier to remove.
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10
To serve, you can either peel away the outermost blackened layer to reveal the tender white heart, or serve them whole for a rustic look where guests peel their own.
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11
Spread a generous layer of Romesco sauce on a large serving platter and arrange the warm leeks on top.
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12
Garnish with chopped parsley, a sprinkle of flaky sea salt, and a final drizzle of olive oil. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Choose leeks of uniform thickness to ensure they all cook at the same rate. Don't be afraid of the char; the blackened skin protects the interior and provides a deep smoky aroma. If you don't have smoked almonds, use regular toasted almonds and add an extra 1/2 teaspoon of smoked paprika. Leftover Romesco sauce keeps well in the fridge for up to a week and is excellent on grilled fish or chicken. For the most authentic experience, serve the leeks on a clay tile or a wooden board.
🍽️ Serving Suggestions
Pair with a crisp Spanish Albariño or a chilled Rosé to cut through the richness of the nuts. Serve alongside grilled crusty sourdough bread to mop up the extra Romesco sauce. This makes an excellent side dish for grilled lamb chops or roasted chicken. For a vegetarian feast, serve with a side of salt-crusted baby potatoes (Papas Arrugadas). Add a soft-poached egg on top for a decadent brunch variation.