Grilled spring onions with spicy romesco sauce — the Catalan spring ritual.
Calçots are oversized spring onions grown specifically for grilling. During calçot season (February–March), Catalonia throws calcotadas — communal outdoor grilling parties. The charred onions are peeled at the table and dipped in punchy romesco sauce made from hazelnuts, almonds, garlic, and chili.
Serves 4
Blitz hazelnuts, almonds, roasted pepper, garlic, paprika, and vinegar. While blending, drizzle in olive oil until creamy. Season with salt.
Heat grill to high. Grill whole calçots (roots and all) for 12–15 minutes, turning halfway, until blackened and tender inside.
Wrap grilled calçots in foil for 5 minutes to steam.
Peel back charred outer layers at the table. Dip into romesco sauce.
Don't peel before grilling — the layers protect the onion.
Romesco can be made a day ahead.
If calçots aren't available, use large spring onions or baby leeks.
Serve with allioli instead of romesco
Add a squeeze of lemon
Make a vegan version with walnut-based sauce
Romesco keeps 4 days refrigerated. Calçots best eaten immediately after grilling.
Calçots originate from the town of Valls in Tarragona. The tradition of calcotadas (communal roasts) dates to the 18th century and is now a UNESCO Intangible Cultural Heritage.
Spanish/Catalan markets in February–March. Otherwise, substitute thick spring onions or baby leeks.
No — that's peeled away. The char protects the sweet, tender flesh underneath.
Per serving · 4 servings total
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