Calçots with romesco sauce

Ingredients

Fruit & Vegetables

  • 12 calçots
  • 250g of piquillo peppers, roasted from a jar, drained
  • 3 garlic cloves, chopped

Oils & Vinegars

  • olive oil, for drizzling
  • 3 tbsp of sherry vinegar
  • 200ml of olive oil

Store Cupboard

  • sea salt
  • 100g of blanched almonds
  • 50g of fresh breadcrumbs
  • sea salt

Spices & Dried Herbs

  • freshly ground black pepper
  • 1 tsp smoked paprika