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1
Make the romesco sauce.
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2
Preheat the broiler, and cover a baking sheet with foil.
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3
Place the tomatoes on the baking sheet, and place under the broiler at the highest setting.
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4
Broil for two to four minutes until charred on one side.
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5
Turn over, and broil on the other side for two to four minutes until charred.
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6
Remove from the heat, transfer to a bowl and allow to cool.
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7
Peel and core.
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8
Turn on a food processor fitted with the steel blade, and drop in the garlic cloves.
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9
When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides.
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10
Add the toasted almonds (or almonds and hazelnuts), bread and chili powder or flakes to the bowl.
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11
Process into a paste.
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12
Scrape down the sides of the bowl, and add the pepper, tomatoes, parsley, paprika, salt and pepper.
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13
Process until smooth.
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14
With the machine running, add the vinegar and olive oil in a slow stream.
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15
Process until well mixed, then scrape into a bowl.
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16
Taste and adjust seasoning, adding salt as desired.
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17
If possible, allow the sauce to stand for an hour at room temperature before using.
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18
Cut away the dark green ends of the leeks.
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19
Trim the root end.
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20
Cut fat leeks lengthwise into quarters, and rinse thoroughly under cold water to wash away any sand.
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21
If your leeks are 1/2 inch in diameter they neednt be cut; if they are between 1/2 inch and an inch, you can just cut them in half.
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22
Bring an inch of water to a boil in the bottom of a steamer.
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23
Place the leeks in the steamer, and steam 10 minutes.
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24
Transfer to a bowl, and toss with the olive oil and salt and pepper to taste.
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25
Prepare a medium-hot grill.
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26
Grill the steamed leeks for five minutes, turning often, just until grill marks appear.
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27
Remove from the heat, and serve with romesco sauce.
