Calçot Onions with Romesco Sauce

Name: Calçot Onions with Romesco Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: 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

Rated 5.0 stars by 3 users

Author:

Drogo

Servings

3 - 4

Prep Time

15 minutes

Cook Time

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

Calçot Onions with Romesco Sauce

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

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Directions

Method

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.

Recipe Note

What are calçots with romesco sauce?

Calçots with romesco sauce is a traditional Catalan dish featuring fire-grilled calçot onions served with a rich Romesco dipping sauce. The smoky sweetness of the onions pairs perfectly with the nutty, roasted flavours of the sauce.

How do you make a traditional romesco sauce recipe?

A classic romesco sauce recipe combines roasted peppers, tomatoes, garlic, nuts, olive oil and vinegar blended together to create a smooth, bold sauce with a slightly smoky flavour.

What does calçots con romesco mean?

Calçots con romesco means 'calçots with Romesco' in Catalan and refers to the traditional way of serving these grilled onions with the famous Catalan sauce.

What is calçot sauce made from?

A traditional calçot sauce is usually a Romesco-style sauce made with roasted vegetables, nuts, olive oil, garlic and spices. Its rich flavour makes it the perfect match for charred calçots.

Where can I buy calçots in the UK?

Fresh calçots UK availability can vary depending on the season. At Fine Food Specialist we stock them during the traditional calçot season. For the best results, look for fresh, firm calçots suitable for grilling.