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. Rooted in the everyday cooking of Catalan kitchens, Calçots amb Romesco balances technique and tradition: the calçots (or large spring onions) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the calçots (or large spring onions), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
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.
Source the freshest calçots (or large spring onions) you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Serve with allioli instead of romesco
Add a squeeze of lemon
Make a vegan version with walnut-based sauce
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
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.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If calçots (or large spring onions) is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 4 servings total
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