Calçots are large, sweet spring onions traditionally served in Catalonia with a robust romesco sauce. While the sauce is often the star, the calçots themselves have grown in popularity outside Spain over the last decade. In Catalonia they celebrate calçots with festive gatherings called “Calçotadas,” typically held in late winter and centered around grilling calçots over an open flame. Eating them is famously messy—so much so that diners often wear bibs—making a Calçotada a convivial, hands-on event. If you can source good calçots, invite friends or neighbours and enjoy a lively, delicious meal together.
INGREDIENTS
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A bunch of calçots
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FOR THE ROMESCO
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150 ml extra virgin olive oil
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1 slice of bread
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5 ripe tomatoes
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1 large head of garlic
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50 g hazelnuts
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50 g almonds
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40 ml sherry vinegar
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2 dried ñora peppers
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A pinch of sweet smoked paprika
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Salt and freshly ground black pepper, to taste
Preparation
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Soak the dried ñora peppers in hot water for a couple of hours to rehydrate them. Once softened, scrape out the flesh and discard the skins and seeds if desired.
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Preheat the oven to 200°C (about 390°F). Place the tomatoes and the whole head of garlic (cut across the top to expose the cloves) on a roasting tray and roast for about 35 minutes. In the last 5 minutes add the slice of bread, drizzled with some olive oil, and the almonds and hazelnuts so they toast lightly.
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When roasted, peel the tomatoes and squeeze the soft garlic cloves from their skins. Combine the peeled tomatoes, roasted garlic, toasted bread, almonds, hazelnuts, the rehydrated ñora flesh, sherry vinegar, smoked paprika and most of the olive oil in a blender or food processor.
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Blend the ingredients to a coarse, slightly textured paste. Add remaining olive oil gradually to achieve a thick, spoonable consistency. Season with salt and freshly ground black pepper to taste. The romesco should be rich, nutty and bright from the tomatoes and vinegar.
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To cook the calçots, grill them over very high direct heat—char the outer layers until the skins are blackened and blistered. Remove them from the heat and wrap tightly in newspaper or a tea towel for about 20 minutes; this steaming step softens the inner layers and makes peeling easier.
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Peel away the blackened outer skin just before serving to reveal the tender, sweet interior. Serve the warm calçots family-style alongside generous bowls of romesco sauce for dipping. The contrast of smoky grilled onion and the robust, nutty sauce is the hallmark of this Catalan tradition.
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Tips: If you cannot find calçots, large spring onions or scallions can be used, though the flavour and size will differ. Prepare extra romesco; it keeps well in the refrigerator for several days and works wonderfully with grilled vegetables, fish, or meats.