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1
Lightly brush the bell pepper with olive oil and roast it directly over a gas flame or under the broiler, turning frequently, until charred all over.
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2
Transfer to a bowl, cover with plastic wrap and let stand for 15 minutes.
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3
Peel, core and seed the pepper and cut it into thick strips.
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4
Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil until shimmering.
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5
Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes.
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6
Transfer to a cutting board and let cool slightly, then coarsely chop.
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7
Heat 1 tablespoon of the olive oil in the skillet.
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8
Add the bread cubes and cook over moderate heat, stirring frequently, until golden and crisp, about 5 minutes.
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9
Transfer to a plate.
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10
Heat another tablespoon of the olive oil in the skillet.
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11
Add the bell pepper strips and garlic and cook, stirring occasionally, until the garlic is lightly golden and softened, about 5 minutes.
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12
Add the tomatoes and cook for 1 minute longer.
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13
Transfer to a large mortar or food processor and let cool.
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14
Add the fried almonds to the bell pepper mixture and using a pestle, pound to a coarse paste, or pulse in the processor.
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15
Add the toasted bread cubes and 1 tablespoon of the olive oil, then pound and stir, or pulse, until the sauce is emulsified.
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16
Gradually add 1/4 cup of olive oil, stirring and pounding, or pulsing, until emulsified.
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17
Stir in 2 tablespoons of the sherry vinegar and season with salt and cayenne.
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18
In a large deep skillet, heat the remaining 2 tablespoons of extra-virgin olive oil until shimmering.
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19
Add the leeks and cook over moderate heat, turning occasionally, until lightly browned and barely softened, about 10 minutes.
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20
Add the chicken stock and the remaining 1 tablespoon of sherry vinegar, season with salt and cayenne and bring to a boil.
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21
Cover the leeks and cook over moderate heat until tender, 10 to 12 minutes longer.
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22
Let the leeks cool, then drain.
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23
Arrange the braised leeks on a large platter.
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24
Spoon half of the romesco sauce over the leeks.
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25
Sprinkle the crumbled Garrotxa cheese on top and serve with crusty bread and the remaining romesco on the side.
