calçotada featuring calçots

In Catalonia, Spain, a traditional dish called "calçotada" features "calçots," a type of green onion similar to leeks or large spring onions. These are grilled over an open flame until charred and tender, then typically dipped in a rich, nutty sauce known as "romesco" or "salvitxada." If calçots are unavailable, you can substitute them with leeks or large spring onions to recreate this flavorful experience.​spanishrecipesbynuria.com+5msmarmitelover.com+5The Spruce Eats+5msmarmitelover.com+3Wikipedia – Die freie Enzyklopädie+3Cilantro and Citronella+3

Ingredients:

For the grilled onions:

• 12 calçots, leeks, or large spring onions​

• Olive oil, for drizzling​Great British Chefs+1Wikipedia – Die freie Enzyklopädie+1

• Sea salt​

For the romesco sauce:

• 2 medium tomatoes​유튜브+6MAMA ÍA+6msmarmitelover.com+6

• 2 ñora peppers (or 1 dried ancho chili as a substitute)​Great British Chefs+3MAMA ÍA+3Cilantro and Citronella+3

• 6 cloves garlic​

• 12 hazelnuts​MAMA ÍA

• 12 almonds​MAMA ÍA+1유튜브+1

• 1 slice crusty bread​MAMA ÍA+1Wikipedia – Die freie Enzyklopädie+1

• 1 teaspoon smoked paprika​

• 3 tablespoons red wine vinegar​

• 1/3 cup extra-virgin olive oil​MAMA ÍA

• Salt and freshly ground black pepper, to taste​

Instructions:

1. Prepare the sauce:

   • Preheat your oven to 350°F (175°C).​

   • Cut a cross at the bottom of each tomato and place them on a baking tray.​Cilantro and Citronella

   • Wrap the garlic cloves in foil and place them alongside the tomatoes.​ForeverBarcelona+1MAMA ÍA+1

   • Roast for about 20 minutes, until the tomatoes are soft and the garlic is tender.​

   • Meanwhile, toast the almonds and hazelnuts in a dry skillet over medium heat until golden.​Cilantro and Citronella+1MAMA ÍA+1

   • Soak the ñora peppers in warm water for about 15 minutes until softened. Remove seeds and stems.​Cilantro and Citronella+2Borough Market+2MAMA ÍA+2

   • In the same skillet, heat a tablespoon of olive oil and fry the slice of bread until golden on both sides.​ForeverBarcelona

   • Once the roasted ingredients are cool enough to handle, peel the tomatoes and garlic.​

   • Combine the tomatoes, garlic, nuts, bread, ñora peppers, smoked paprika, and vinegar in a food processor. Blend until smooth.​

   • With the processor running, slowly drizzle in the olive oil until the sauce reaches a thick but pourable consistency. Season with salt and pepper to taste.​Great British Chefs

2. Grill the onions:

   • Clean the calçots, leeks, or spring onions, trimming the roots while keeping the bulbs intact.​msmarmitelover.com+3MAMA ÍA+3Borough Market+3

   • Drizzle with olive oil and sprinkle with sea salt.​

   • Heat a grill or griddle pan over high heat. Grill the onions, turning occasionally, until the outer layers are charred and the insides are tender, about 10-15 minutes.​Borough Market

   • Once grilled, wrap the onions in newspaper or place them in a covered dish to steam for about 10 minutes. This helps soften them further and makes peeling easier.​

3. Serve:

• To eat, peel away the charred outer layers to reveal the tender inner part.​

• Dip generously into the romesco sauce and enjoy.​The Spruce Eats+6Borough Market+6Cilantro and Citronella+6

This dish is traditionally enjoyed communally, often accompanied by grilled meats, rustic bread, and local wines. The combination of smoky, sweet onions with the rich, tangy sauce embodies the essence of Catalan cuisine.​Great British Chefs

Note: The romesco sauce can also be used as a dip for other grilled vegetables, spread on bread, or served alongside meats and fish.​

For a visual guide on preparing this dish, you might find the following video helpful:

https://www.youtube.com/watch?v=TpQHW_QSNOk