Calçots with romesco sauce
by Charlie Hibbert
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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