Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Calçots with salsa romesco
Serves 4 Starters and mains
Ingredients
- 40 fat spring onions
- 2tbsp olive oil
- sea salt crystals
For the salsa romesco
- 20 blanched almonds, lightly toasted
- 3 garlic cloves, blanched, peeled and grated
- 2 dried chillies (Nora or Romesco, if available), softened in boiling water, stalks and seeds removed
- 150g piquillo roasted red peppers from a jar, drained
- 2 large ripe tomatoes, skinned, deseeded and chopped roughly
- 2tsp sweet paprika
- 1tsp chilli flakes
- 2tbsp sherry vinegar
- 200ml olive oil (approx)
Method
To make the salsa romesco, grind the almonds very finely in a mini processor. Put in a liquidiser along with the garlic, soaked chillies, peppers, tomatoes, paprika, chilli flakes, sherry vinegar and some sea salt flakes and freshly ground black pepper to season. Add the oil a little at a time while the motors are still running until the mixture emulsifies and thickens (you may not need all the oil). Put in a bowl to serve.
To grill the spring onions, heat a griddle pan on the hob or use a barbecue with the griddle pan sat on top, or cook them straight onto the bars. Toss the onions in the oil and salt and grill until cooked and charred. Wrap in newspaper to soften in the steam for 10 minutes and serve with the romesco sauce, finger bowls and paper napkins.
Advertisement