Calçots with romesco sauce

PT30M

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Ingredients

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Romesco

1
Preheat an oven to 170°C/150°C fan/gas mark 3. Place the almonds in one baking tray and the breadcrumbs in another. Place both in the oven for 8 minutes, or until golden brown, then leave to cool
2
Once cool, place the almonds in a food processor and blitz to a coarse powder (you could also do this in a pestle and mortar if preferred). Scoop a spoonful out to use as a garnish, then add the breadcrumbs and garlic. Blitz once again, then add the peppers, paprika and vinegar and blitz once more to create a smooth paste. With the motor still running, gently drizzle in the olive oil until you have a yielding sauce trying to hold its shape. Season to taste with salt, then cover and set aside at room temperature
3
Place a griddle pan over a very high heat (or, if the weather’s nice, preheat a barbecue). Once very hot, drizzle the calçots with olive oil and season with salt, then place them in a single flat layer on the griddle or barbecue (you may need to cook them in batches depending on the size of your pan). Leave to cook until blackened on one side, then flip them over and cook until charred all over and soft in the centre
4
To serve, either strip away the outer charred layers or allow your guests to do this if they don’t mind a bit of mess. Spoon the romesco over the calçots and dress with more olive oil, pepper and the reserved crushed almonds
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