Appetizer

Calçots con Salsa Romesco

Name: Calçots con Salsa Romesco
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 12 pcs calçot trimmed; 1 pcs red bell pepper halved and deseeded; 2 pcs roma tomato halved; 3 clove garlic clove unpeeled; 0.25 cup almond blanched; 0.25 cup hazelnut toasted; 1 slice stale bread crust removed, toasted or fried; 2 tbsp red wine vinegar; 1 tsp smoked paprika; 0.25 tsp cayenne pepper (optional); 0.5 cup extra virgin olive oil; 1 tsp salt; 0.5 tsp black pepper freshly ground

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

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

Storage

Store leftover Romesco sauce in an airtight container in the refrigerator.

Reheating

Romesco sauce is best served at room temperature. Calçots are best eaten fresh.