Calçots with Romesco Sauce
A traditional Catalonian dish featuring grilled calçots served with a flavorful romesco sauce.
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- •Blanched almonds(optional)Can substitute with hazelnuts
- •White bread(optional)Baguette, for breadcrumbs
- •Piquillo peppersDrained
- •2 Garlic clovesCrushed and chopped
- •1 teaspoon PaprikaPimienton
- •3 tablespoons Sherry vinegar
- •SaltTo taste
- •CalçotsCan substitute with spring onions
- •Olive oilFor grilling calçots
- 1
Preheat oven to 170-180°C (338-356°F).
5 min
- 2
Toast blanched almonds on a baking tray until golden brown, about 8 minutes.
8 min
- 3
Toast breadcrumbs made from white bread until golden brown.
8 min
- 4
Drain piquillo peppers and set aside.
1 min
- 5
Crush and chop garlic cloves.
2 min
- 6
Blend toasted almonds to a coarse consistency, remove a quarter for garnish.
2 min
- 7
Add breadcrumbs and garlic to blender, blend to a sandy consistency.
2 min
- 8
Blend drained piquillo peppers until smooth, add to bowl with almond mixture.
2 min
- 9
Add paprika, sherry vinegar, and salt to the mixture, blend with a hand wand.
3 min
- 10
Adjust sauce consistency with water or more breadcrumbs as needed.
1 min
- 11
Prepare calçots by trimming roots, grill on barbecue or griddle until charred.
10 min
- 12
Peel charred calçots, dip in romesco sauce, and serve.
5 min
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