Charred Spring Onions with Almond Pepper Sauce — Calcots with Romesco
Catalan charred spring onions blackened over open flame and peeled at the table to reveal silky white centres, dipped into smoky almond-and-roasted-pepper romesco sauce.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim calcots leaving green tops intact. Smash 6 garlic cloves. Rinse 2 large red capsicums and 1 medium tomato whole. Tear 60g day-old country bread into small pieces. Measure out all remaining ingredients.
Char
Set capsicums and tomato directly on a high gas flame or under a preheated broiler. Char 12–14 minutes, turning every 3 minutes, until skins blacken and flesh collapses when pressed. Cover and rest 5 minutes.
Toast
Heat 2 tbsp olive oil in a medium skillet over medium heat for 1 minute. Add 60g almonds and 40g hazelnuts, toast 2–3 minutes until pale gold. Add bread pieces, toast 90 seconds more until crisp and golden.
Build
Peel charred capsicums and remove seeds; peel charred tomato. Combine both in a blender with toasted nuts, bread, smashed garlic, 2 tsp pimentón, 20ml sherry vinegar, 1 tsp salt, 0.5 tsp black pepper, and remaining 90ml olive oil. Blend 60–90 seconds to a coarse rust-red paste.
Grill
Lay 800g calcots on a large broiler tray (or two trays if needed). Char under high broiler 9–10 minutes, turning halfway, until outer layers blacken and centres soften when pressed.
Plate
Transfer charred calcots to warm plates. Peel back the blackened outer layers at the table to reveal silky white centres. Serve alongside the romesco sauce for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.