Calçot Onions with Romesco Sauce
Drogo
3 - 4
15 minutes
25 minutes
Bring the flavours of Catalonia to your table with this authentic Calçot Onions with Romesco Sauce recipe — a simple yet impressive dish that celebrates smoky flavours, seasonal produce, and traditional Spanish cooking. A staple of Catalan cuisine, calçots are a unique variety of spring onion known for their sweet flavour and tender texture, especially when cooked over a hot grill or open flame.
The magic of this dish comes from perfectly charred calçots paired with a vibrant Romesco sauce. Traditionally enjoyed during Catalan celebrations known as calçotadas, the onions are grilled until the outer layers are blackened, creating a delicious smoky flavour while the inside becomes soft, sweet and melt-in-the-mouth.
This calçots with romesco sauce recipe combines fire-grilled onions with a classic romesco sauce recipe made from roasted peppers, tomatoes, garlic, almonds, olive oil and spices. The result is a beautifully balanced dish with smoky, nutty and slightly sweet flavours that showcase the best of Mediterranean cooking.
For a lighter variation, enjoy calçots with allioli, pairing the smoky sweetness of the grilled onions with a creamy garlic sauce. Whether served as a starter, side dish, or part of a Spanish-inspired feast, this calçots recipe brings the authentic taste of Catalonia straight to your table.
Ingredients
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2kg Calçot
- 3 red peppers
- 100g almonds
100g stale white bread (no crusts)
- 3 large tomatoes
- 3 cloves garlic
- 1 teaspoon smoked paprika
- 2 tablespoons sherry vinegar
- 3 tablespoons lemon juice
- 6 tablespoons olive oil
Directions
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Light the barbecue and when it is ready, char the red peppers until black all over, then cover tightly and set aside (this will help the skins come off easily).
Wash any dirt or grit off the calçots and cook until black all over - around 8 minutes. Wrap them in newspaper in bundles of 4 or 5 and set aside for 15 minutes.
Remove the skins from the peppers by holding them under running water and washing the skins away.
Toast the almonds in a dry pan then remove and set aside.
Skin the tomatoes by making a cross shape in the bottom of each one then covering with boiling water for a few minutes. Drain, then plunge into cold water and leave for a minute. The skins should now peel off easily.
Place the almonds and tomatoes in a blender with the remaining ingredients and a generous amount of salt and pulse to a coarsely textured sauce. Taste and adjust the seasoning if necessary. Serve with the calçots.
Ingredients you'll need
