Spanish
Calçots con salsa romesco
Tender charred calçots are wrapped to steam, then peeled at the table and dragged through a nutty romesco sauce. This is the classic Catalan way to eat them, smoky, messy, and deeply satisfying.
Watch it madeSpanish Taster · 5:52
Ingredients
- Calçots16
- Ripe tomatoes2 medium
- Garlic cloves, unpeeled4
- Dried ñora peppers2
- Toasted almonds40g
- Toasted hazelnuts20g
- Country bread, preferably day-old25g slice
- Extra virgin olive oil80ml
- Sherry vinegar1 tbsp
- Sweet smoked paprika1 tsp
- Fine sea saltto taste
- Fresh parsley1 small sprig
Method
- Soak the dried ñora peppers in warm water for 20 minutes, then open them, discard the seeds, and scrape the softened flesh from the skins.
- Prepare a hot wood or charcoal fire, ideally with vine cuttings if available, and set a grill over the flames.
- Place the tomatoes and unpeeled garlic near the edge of the fire or on the grill and roast until the skins are blistered and the flesh is soft, turning occasionally.
- Toast the bread over the fire until crisp and lightly charred, then tear it into pieces.
- Peel the roasted tomatoes and garlic and place them in a mortar or food processor with the ñora flesh, almonds, hazelnuts, toasted bread, parsley, paprika, vinegar, and a pinch of salt.
- Crush or blend the mixture while slowly adding the olive oil until the romesco is thick, rustic, and spoonable; adjust with salt and a little more vinegar if needed.
- Trim only the long roots from the calçots, leaving the bulbs intact, and do not remove the outer layers.
- Grill the calçots directly over the hot flames, turning often, until the outsides are completely blackened and the centers feel tender, about 10 to 15 minutes.
- Transfer the grilled calçots to a stack of newspaper or butcher paper, wrap them tightly, and let them steam for 10 minutes.
- Serve the wrapped calçots with the romesco in a bowl, peeling away the charred outer layers at the table and dipping the tender white centers into the sauce.
Common questions
Can I substitute ñora peppers if I can’t find them for romesco sauce?
Yes. Use dried ancho chiles or guajillo chiles for a similar sweet, mild chili flavor. Soak them briefly, scrape out the flesh, and use a little less than you would ñora, tasting as you go.
How long does it take to make calçots with romesco from start to finish?
Plan on about 45–60 minutes total. The romesco can be made while the fire heats and the calçots cook. Fire-roasting the vegetables usually takes 15–25 minutes, depending on flame strength and size.
What are the most common mistakes when making romesco and grilling calçots?
Overblending the sauce, adding too much oil too fast, and under-roasting the tomatoes are the biggest issues. For calçots, the mistake is not blackening the outer layers enough; they should be charred, then peeled to the tender center.
How should I store leftover romesco sauce?
Store it in an airtight container in the refrigerator for up to 4–5 days. The sauce may thicken as it chills; stir in a little water or olive oil before serving. Freeze for longer storage, though texture may soften.
What’s the best way to serve calçots with romesco?
Serve the calçots hot, wrapped in newspaper or a clean towel to keep them warm. Peel off the charred outer layer, dip the tender white part into romesco, and eat with your hands. Bread, grilled meats, and wine fit well alongside.