Spanish Grilled Calcots with Romesco Sauce

Introduction

Grilled Calcots with Romesco Sauce is a beloved Spanish treat, famous in Catalonia. These tender green onions are fire-roasted on the Arteflame grill until perfectly charred, then dipped into a smoky, nutty Romesco sauce. The flat cooktop ensures even cooking while preserving the sweet juiciness of the calcots, making this a must-try dish for any grilling enthusiast.

Ingredients

• 20-25 calcots (or large spring onions)
• 4 large tomatoes
• 1 head garlic
• 1/2 cup almonds
• 1/4 cup hazelnuts
• 1 slice rustic bread
• 1 dried ñora pepper or 1 tsp smoked paprika
• 1/4 cup sherry vinegar
• 1/2 cup extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build. The grill will be ready in about 20 minutes.

Step 2: Prepare the ingredients

1. Place the tomatoes and whole head of garlic directly onto the flat griddle cooktop near the center for high heat roasting.
2. Grill the tomatoes until the skins blister and blacken, about 8-10 minutes.
3. Allow the garlic to soften in its skin, turning occasionally, for about 12 minutes.

Step 3: Toast the nuts and bread

1. Place almonds, hazelnuts, and the slice of bread on the outer edge of the griddle for gentle toasting.
2. Flip occasionally to avoid burning, toasting for about 3-4 minutes.
3. Remove from the grill once golden brown.

Step 4: Grill the calcots

1. Arrange the calcots on the griddle cooktop near the center for a higher heat sear.
2. Turn them occasionally until charred on all sides, about 6-8 minutes.
3. Once they are nicely blackened, remove and wrap in newspaper or foil to steam and soften for another 15 minutes.

Step 5: Make the Romesco Sauce

1. Peel the blackened skins off the tomatoes and squeeze out the soft garlic cloves.
2. Blend the roasted tomatoes, garlic, toasted nuts, bread, and ñora pepper (or smoked paprika) with sherry vinegar and olive oil until smooth.
3. Season with salt, black pepper, and cayenne if using.

Tips

• For the best flavor, let the calcots steam in paper for 15 minutes to soften fully.
• If the Romesco sauce is too thick, add a little more olive oil to thin it out.
• Grill extra tomatoes and garlic to store the sauce for later use.
• Use high-quality olive oil for the best rich flavor.
• Enjoy the traditional way—dip calcots in Romesco and eat them by hand!

Variations

1. Spicy Romesco: Add an extra teaspoon of cayenne and a roasted jalapeño for extra heat.
2. Nut-Free Romesco: Replace almonds and hazelnuts with sunflower seeds for an allergy-friendly version.
3. Smoky Romesco: Use roasted red bell peppers instead of tomatoes for a smoky twist.
4. Citrus-Boosted Romesco: Add a splash of fresh orange juice for a bright, fruity contrast.
5. Herb-Infused Romesco: Blend in fresh basil or parsley for an herby variation.

Conclusion

Spanish grilled calcots with Romesco sauce is a must-try dish that showcases the beauty of grilling. The Arteflame grill ensures perfectly charred, juicy calcots and a rich, smoky Romesco sauce, making this a standout Spanish delicacy.

Best Pairings

• Crusty rustic bread grilled on the Arteflame
• Spanish Tempranillo or Garnacha wine
• Grilled chorizo for extra smoky flavor
• Roasted potatoes with smoked paprika
• Aioli for a creamy side dip