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Calçots con Salsa Romesco

Serves 4 to 6 Entree vegetarian

Calçots con Salsa Romesco

Calçots con Salsa Romesco is a beloved staple from Valls, nestled in the heart of Cataluña. This dish is woven into the everyday fabric of local cooking, prepared so frequently that a written recipe is almost redundant. In homes across the region, it's crafted with an intuitive touch, seasoned simply and generously, reflecting the authentic approach of a Spanish family cook.

The taste is a harmonious blend of tender, charred calçots paired with a robust Romesco sauce. The sauce is rich with smoky ñora peppers, toasted almonds and hazelnuts, and the tang of sherry vinegar, all wrapped in the silkiness of extra virgin olive oil. A sprinkle of flaky sea salt enhances the dish, bringing a delightful balance to each bite.

Ingredients

  • 40calçots — trimmed
  • 3ñora peppers — soaked and scraped, for the romesco
  • 80 gtoasted almonds and hazelnuts — for the romesco
  • 2ripe tomatoes — roasted, for the romesco
  • 1 headgarlic — roasted, for the romesco
  • 200 mlextra virgin olive oil — for the romesco
  • 2 tbspsherry vinegar — for the romesco
  • to tasteflaky sea salt

Method

  1. Start by preparing the calçots. Trim the roots and remove any tough outer layers, leaving the tender inner stalks. Rinse them well under cold water to remove any dirt. Pat them dry with a kitchen towel and set aside.
  2. Prepare the ñora peppers by soaking them in warm water for about 15 minutes until they soften. Once softened, remove the seeds and stems, and scrape the flesh from the skins using a spoon. Discard the skins and set the flesh aside.
  3. For the salsa romesco, preheat your oven to 200°C (390°F). Cut the tomatoes in half and place them cut side up on a baking tray. Cut the top off the head of garlic to expose the cloves, drizzle with a little olive oil, and wrap it in foil. Place the garlic on the tray with the tomatoes and roast for about 20 minutes, or until the tomatoes are soft and slightly charred, and the garlic is tender and aromatic.
  4. While the tomatoes and garlic are roasting, toast the almonds and hazelnuts in a dry skillet over medium heat until golden and fragrant, about 5 minutes. Stir frequently to prevent burning. Let them cool slightly, then transfer to a food processor.
  5. Add the roasted tomatoes, squeezed-out roasted garlic cloves, and ñora pepper flesh to the food processor with the nuts. Pour in 200 ml of extra virgin olive oil and 2 tablespoons of sherry vinegar. Blend until you achieve a smooth, thick sauce. Season to taste with flaky sea salt and adjust the vinegar if needed for a balanced flavor.
  6. To cook the calçots, heat a grill pan over high heat until very hot. Place the calçots in the pan in a single layer, grilling them in batches if necessary. Cook, turning occasionally, until they are charred on the outside and tender on the inside, about 10 minutes. They should be blackened on the outside but soft and sweet inside.
  7. Serve the grilled calçots immediately with the romesco sauce on the side. Encourage diners to peel away the charred outer layers and dip the tender stalks into the sauce. Enjoy with crusty bread to mop up any leftover sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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