The Evasive Calçot And The Promiscuous Romesco

Name: The Evasive Calçot And The Promiscuous Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Calcot; 8 Mexican green onions; 3 pounds lump wood charcoal (like oak or mesquite); Olive oil; Sea salt; Romesco; 2 to 4 dried peppers, I like Spanish Noras* or cascabels, soaked in water for 2 hours; 2 slices stale, crusty bread; 3/4 cup light Spanish or Californian olive oil; 3 to 4 ounces Marcona almonds; 1 tablespoon sherry vinegar; 4 cloves garlic, coarsely chopped; Sea salt

Servings: persons

Calcot
8 Mexican green onions
3 pounds lump wood charcoal (like oak or mesquite)
Olive oil
Sea salt
Romesco
2 to 4 dried peppers, I like Spanish Noras* or cascabels, soaked in water for 2 hours
2 slices stale, crusty bread
3/4 cup light Spanish or Californian olive oil
3 to 4 ounces Marcona almonds
1 tablespoon sherry vinegar
4 cloves garlic, coarsely chopped
Sea salt

1
Build a fire in your grill.
2
Brush the onions with olive oil.
3
Grill onions over a low flame until they begin to char on the outside.
4
Remove from the grill and wrap them with newspaper. Wrap the whole thing with cling wrap and allow this package to steam for at least one hour (thank you for that tip, Colman Andrews). You want the bulb ends of the onions to become creamy and soft.
5
While the alliums are resting in their package, make your romesco
6
Cut the tops off of the soaked peppers. Seed them and chop them roughly.
7
Lightly toast the almonds. You can do this on the stovetop, or in a sheet pan in the oven.
8
Cut up your bread into cubes. Chop the garlic
9
Place peppers, almonds, and bread in your food processor and pulse. Drizzle in the olive oil and vinegar. Hit this with sea salt to taste.
10
Serve the romesco with the grilled onions. Your guests can slide off the burnt skin with their fingers.
11
*You can find ?oras on line through La Espanola or Surfas

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Calcot, 8 Mexican green onions, 3 pounds lump wood charcoal (like oak or mesquite), Olive oil, and more.

Yes, The Evasive Calçot And The Promiscuous Romesco falls under the General category and is a great choice for this type of meal.

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

That's it — enjoy your meal!