🇪🇸 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 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.
