Calçots amb Romesco

About This Recipe

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.

Ingredients

Serves 4

• 1.2 kgcalçots (or large spring onions)
• 3 tbsproasted hazelnuts
• 2 tbsproasted almonds
• 1 roasted redpepper (jarred is fine)
• 2 clovesgarlic
• 1 tbspred wine vinegar
• 6 tbspolive oil
• 1/2 tspsmoked paprika

Instructions

1. 1

   Make romesco

   Blitz hazelnuts, almonds, roasted pepper, garlic, paprika, and vinegar. While blending, drizzle in olive oil until creamy. Season with salt.

2. 2

   Grill calçots

   Heat grill to high. Grill whole calçots (roots and all) for 12–15 minutes, turning halfway, until blackened and tender inside.

3. 3

   Rest in foil

   Wrap grilled calçots in foil for 5 minutes to steam.

4. 4

   Serve

   Peel back charred outer layers at the table. Dip into romesco sauce.

Variations

• •

  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.

Storage

Romesco keeps 4 days refrigerated. Calçots best eaten immediately after grilling.

Frequently Asked Questions