How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cal Sotada (Grilled Scallions In Almond Tomato Sauce) Recipe?

You need 9 ingredients. The key ingredients include: 24 x Scallions root ends trimmed, 3 Tbsp. Almonds toasted 1 minute under broiler, 2 x Plum tomatoes roughly minced, 2 x Garlic cloves thinly sliced, and more.

Is Cal Sotada (Grilled Scallions In Almond Tomato Sauce) Recipe suitable as general?

Yes, Cal Sotada (Grilled Scallions In Almond Tomato Sauce) Recipe falls under the General category and is a great choice for this type of meal.

How do I store leftover Cal Sotada (Grilled Scallions In Almond Tomato Sauce) Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cal Sotada (Grilled Scallions In Almond Tomato Sauce) Recipe Recipe

Name: Cal Sotada (Grilled Scallions In Almond Tomato Sauce) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 x Scallions root ends trimmed; 3 Tbsp. Almonds toasted 1 minute under broiler; 2 x Plum tomatoes roughly minced; 2 x Garlic cloves thinly sliced; 1 Tbsp. Spanish paprika; 10 x Fresh mint leaves; 2 Tbsp. Minced fresh parsley; 1/4 c. Extra-virgin extra virgin olive oil; 2 Tbsp. Vinegar

Cal Sotada (Grilled Scallions In Almond Tomato Sauce) Recipe – a delicious recipe with Scallions root, tomatoes, Garlic, Spanish paprika, mint, parsley. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

24 x Scallions root ends trimmed
3 Tbsp. Almonds toasted 1 minute under broiler
2 x Plum tomatoes roughly minced
2 x Garlic cloves thinly sliced
1 Tbsp. Spanish paprika
10 x Fresh mint leaves
2 Tbsp. Minced fresh parsley
1/4 c. Extra-virgin extra virgin olive oil
2 Tbsp. Vinegar

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
296 kcal
Category
General

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Cal Sotada (Grilled Scallions In Almond Tomato Sauce) Recipe

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