🇪🇸 Spain · Food
Calçots con Salsa Romesco (Catalan Grilled Green Onions with Romesco Sauce)
By eatmundo · July 7, 2026
🇪🇸 ESIndulge in this quintessential Catalan delight featuring flame-grilled calçots – tender, sweet green onions with a smoky char. They are traditionally served with a vibrant Romesco sauce, a rich blend of roasted tomatoes, garlic, nuts, and ñora peppers, offering a symphony of flavors and textures.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the ñoras: Soak 3 dried ñoras in hot water for 30 minutes until softened. Once soft, deseed and scrape the flesh from the skin. Set aside.
- 2
Roast vegetables: Preheat oven to 200°C (400°F). Halve 2 large tomatoes and 2 heads of garlic (unpeeled). Drizzle with 1 tablespoon of olive oil and roast for 20-25 minutes until tender and slightly charred.
- 3
Toast nuts and bread: In a dry pan over medium heat, toast 50g (approx. 1/2 cup) hazelnuts and 50g (approx. 1/2 cup) almonds until fragrant and lightly golden, about 5 minutes. Remove. Fry 2 slices of stale bread in 2 tablespoons of olive oil until crispy.
- 4
Blend Romesco: Combine roasted tomatoes (skin removed if desired), roasted garlic cloves (peeled), toasted nuts, fried bread, ñora flesh, 1 teaspoon sweet paprika, 1/2 teaspoon salt, 2 tablespoons red wine vinegar, and 100ml (approx. 1/2 cup) olive oil in a blender. Blend until smooth. Taste and adjust seasoning, adding a pinch of cayenne pepper if you like a little heat. Set aside.
- 5
Prepare Calçots for grilling: Clean 12-16 calçots by removing the outermost layers and trimming the very top green leaves, leaving a good portion of the green. Ensure the white base is clean.
- 6
Grill the Calçots: Heat a grill or barbecue to very high heat. Place the calçots directly on the hot grates. Grill for 5-8 minutes per side, turning occasionally, until the outer layers are completely charred and the inside is tender. They should feel soft when squeezed.
- 7
Serve: Once cooked, wrap the grilled calçots in newspaper or clean kitchen towels immediately to allow them to steam and soften further for 5-10 minutes. Serve hot, peeled by hand, with the rich Romesco sauce for dipping.
Frequently Asked Questions
What is Calçots con Salsa Romesco?+
Calçots con Salsa Romesco is a Catalan dish featuring charred green onions served with a nutty, pepper-based sauce. Originating from the Valls region of Spain, it consists of grilled calçots dipped in Romesco sauce and is typically consumed during winter and early spring social gatherings.
What if I can't find calçots?+
You can substitute with large, tender green onions (scallions) or leeks, though the flavor and texture won't be identical. Look for thicker varieties of spring onions.
How can I store leftover Romesco sauce?+
Store the Romesco sauce in an airtight container in the refrigerator for up to 5-7 days. Drizzle a little olive oil on top before sealing to preserve freshness.
Is it essential to char the calçots heavily?+
Yes, charring the outer layers is crucial. It gives them a smoky flavor and makes the tender inner part easy to peel, much like how you'd roast bell peppers.
Can I make Romesco sauce ahead of time?+
Absolutely! Romesco sauce often tastes even better the next day, allowing the flavors to meld. Prepare it a day in advance and store it as described above.
🇪🇸 ESMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
