Smoky, charred calçots paired with the bold, nutty flavor of romesco sauce create an unforgettable culinary experience. This traditional Spanish dish is ideal for gatherings, offering an interactive and flavorful way to celebrate with friends and family. With a balance of rustic charm and gourmet appeal, it’s the perfect appetizer to impress your guests.

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Ingredients Overview

The beauty of this recipe lies in its simplicity and reliance on fresh, authentic ingredients. At its heart are the ñora peppers, prized for their sweet, earthy flavor, and essential for an authentic romesco sauce. Toasted marcona almonds and hazelnuts lend a rich nuttiness, while extra virgin olive oil binds the sauce with its smooth, fruity undertones.

For those unable to find ñora peppers, dried ancho or guajillo peppers make excellent substitutes. Marcona almonds can also be replaced with regular almonds, and fat green onions serve as a perfect alternative to calçots. These thoughtful substitutions ensure the dish remains accessible without losing its essence.

Step-by-Step Preparation

Preparing the Romesco Sauce

Start by soaking the ñora peppers. This critical step rehydrates the peppers, allowing their full flavor to bloom. Hot water works well if you’re short on time, but an overnight soak in room-temperature water enhances their natural sweetness.

For the tomatoes, broiling is key to unlocking their rich, roasted depth. Ensure even charring for the best results. Using foil on your baking tray not only minimizes cleanup but also helps to concentrate the tomato juices.

Toast the hazelnuts and almonds in a dry skillet until their natural oils release an inviting aroma. This step amplifies their nutty flavor, making them a cornerstone of the sauce’s complexity.

Traditionalists will appreciate the use of a mortar and pestle to craft the sauce. The gradual grinding of ingredients like garlic, nuts, and fried bread ensures a rustic texture that a blender cannot replicate. This method allows you to control the consistency and meld flavors harmoniously.

Cooking the Calçots

Begin by thoroughly cleaning the calçots, removing their outer layers and trimming the roots. This preparation ensures a tender result without unwanted grittiness.

For authentic preparation, grill the calçots over an open flame until the outer skins blister and blacken. This charring imparts a smoky flavor unique to the dish. A stovetop flat pan is a great alternative if grilling isn’t an option.

Once cooked, wrapping the calçots in newspaper traps steam, softening their flesh while making the skins easy to peel. This step is as practical as it is traditional, adding to the dish’s rustic charm.

Recipe Tips & Frequently Asked Questions

Best practices for balancing the sauce’s flavors with vinegar and olive oil

Adjust the ratio of wine vinegar and olive oil gradually, tasting as you go to achieve the perfect balance of tang and richness.

Suggestions for achieving the right consistency for the sauce

Aim for a thick, spreadable texture that clings to the calçots without being overly stiff.

How to store leftover romesco sauce for future use

Keep the sauce in an airtight container in the refrigerator for up to a week. For longer storage, freeze in small portions.

Tips for handling calçots or green onions for consistent charring

Rotate frequently during grilling to ensure even charring on all sides.

Can I make the romesco sauce ahead of time?
Absolutely. The sauce’s flavors deepen over time, making it even more delicious the next day.

What are some substitutes for ñora peppers if I can’t find them?
Use ancho or guajillo peppers as a close alternative.

How can I adapt this recipe for a vegetarian or vegan diet?
The recipe is naturally vegetarian and vegan-friendly, with no adaptations needed.

Is it possible to use a blender instead of a mortar and pestle?
Yes, but pulse carefully to maintain a slightly coarse texture.

How long can I store the sauce, and what’s the best way to reheat it?
The sauce lasts up to a week in the fridge. Serve it at room temperature rather than reheating.

What to Serve With This Recipe

This dish pairs beautifully with a variety of accompaniments. Crusty bread is a traditional favorite, perfect for dipping into the romesco sauce. Roasted vegetables, such as artichokes or asparagus, complement the smoky calçots, adding extra layers of flavor.

For beverages, opt for a Spanish red wine like Tempranillo or a sparkling Cava to elevate the dining experience. Transform this appetizer into a meal by serving it alongside grilled meats or seafood for a vibrant, Mediterranean-inspired feast.

Serving and Presentation

Serve calçots on a terracotta platter to highlight the dish’s rustic appeal. Arrange them in a fan-like pattern, accompanied by a generous bowl of romesco sauce for dipping. This inviting setup encourages communal dining and adds a touch of authenticity to your table.

Storage and Leftovers

Store leftover romesco sauce in a sealed container in the refrigerator. Repurpose it as a dip for crudités, a spread for sandwiches, or a sauce for grilled proteins. Cooked calçots can be kept in the fridge for a day but are best enjoyed fresh.

This recipe invites you to explore the bold flavors of Spanish cuisine while embracing the joy of cooking and sharing food. Whether you’re hosting a gathering or seeking a unique culinary adventure, romesco sauce with calçots is a dish that promises to impress. Experiment with the sauce’s versatility and relish the tradition behind this iconic pairing.

Ingredients

1/3 cup extra virgin olive oil (approx. amount)
3 Tbs wine vinegar
1/2 tsp salt
2 medium tomatoes
2 ñora peppers
6 cloves garlic
12 marcona almonds (or substitute with regular almonds)
12 hazelnuts
1 slice crusty bread
1 Tbs fresh chopped parsley
Large bunch of calçots (or substitute with fat green onions)

Instructions

Prepare the Sauce:

Begin by removing the seeds from the ñora peppers. Soak them in hot water for about 30 minutes to soften. If possible, soak them in room-temperature water overnight for better results.

Preheat your broiler. Slice the tomatoes in half, place them on a foil-lined baking tray, and broil for 6–7 minutes until their skins blister.

In a small skillet, toast the hazelnuts and almonds until fragrant, then set aside.

Peel the garlic cloves. Heat 1 tablespoon of olive oil in the same skillet and fry the softened ñora peppers for a few minutes. Remove and set aside. Reduce the heat, and lightly sauté 4 garlic cloves until golden. Remove and reserve. Fry the slice of bread on both sides in the skillet until crisp.

Using a mortar and pestle, begin by crushing the raw garlic cloves into a paste. Gradually add the sautéed garlic and continue mashing. Incorporate the softened pepper pulp, mashing well to combine.

Add the chopped parsley, toasted almonds, hazelnuts, and fried bread to the mortar, mashing thoroughly after each addition to create a cohesive mixture.
Peel the broiled tomatoes, discard the seeds, and finely chop the flesh. Stir the chopped tomatoes into the mixture.

Pour in the wine vinegar and mix to combine. Slowly drizzle in the olive oil while stirring continuously to emulsify the sauce. Season with salt to taste.

Cook the Calçots:

Clean the calçots or green onions, trimming off the roots and outer layers as needed.

For authentic flavor, grill the calçots over an open flame until the outer skins are charred and blackened. Alternatively, use a flat pan over high heat. Place the green onions on the hot pan in batches, allowing each side to char evenly before turning.

Once charred, wrap the calçots in newspaper to steam and sweat. This will help soften the flesh and make peeling easier.

Arrange the calçots on a terracotta dish and serve warm with the prepared romesco sauce on the side.