Grilled Calcots & Romesco Sauce (Spanish Style) | Arteflame

Introduction

Imagine the air thick with wood smoke and the savory, sweet scent of caramelized onions. There is something primal and incredibly joyful about the Catalan tradition of the Calçotada. It is a feast where eating with your hands isn't just allowed; it is mandatory. The contrast of the charred, blackened exterior giving way to a meltingly sweet, tender interior is a texture sensation you won't forget. It is the ultimate winter barbecue experience that brings friends together around the warmth of the fire.

A Celebration of Fire and Flavor

I adore this recipe because it transforms a humble onion into a gourmet experience using nothing but intense heat. Cooking this on the Arteflame is a dream; the center grate gives that necessary aggressive char, while the plancha perfectly roasts the garlic and toasts the nuts for the sauce. Plus, the accompanying Romesco sauce—rich, nutty, and vibrant—is so good you will want to put it on everything. It is festive, interactive, and undeniably delicious.

Mastering the Char

• Don't Fear the Burn: To get the sweet, tender interior, the outside must be completely carbonized. If it looks burnt, you are doing it right!
• The Steam is Crucial: Wrapping the grilled onions in newspaper isn't just tradition; it steams them to perfection. Do not skip the resting phase to ensure they are buttery soft.

Simple Swaps

If you cannot fly to Catalonia or find specific Calçots, do not worry. Large Mexican green onions or young, thin leeks are excellent stand-ins. Just keep an eye on the thickness to adjust your grilling time accordingly.

Ingredients

For the Calçots

• 20-30 fresh Calçots (or large Mexican green onions/leeks if unavailable)
• Newspaper or butcher paper (essential for the steaming process)

For the Romesco Sauce

• 3 large ripe tomatoes
• 1 head of garlic, top sliced off to expose cloves
• 1/2 cup almonds, toasted
• 1/2 cup hazelnuts, toasted
• 1 slice of crusty bread, fried or toasted
• 1 dried Ñora pepper (or Ancho pepper), rehydrated
• 1/2 cup extra virgin olive oil
• 2 tablespoons Sherry vinegar (or red wine vinegar)
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions

Step 1: Prepare the Romesco Base

1. Fire up your Arteflame grill. You want a hot fire in the center for later, but start by using the flat plancha surface.
2. Place the tomatoes and the wrapped head of garlic (drizzled with oil and foil-wrapped) on the flat cooktop. Roast them until the tomatoes are soft and blistered and the garlic is tender.
3. On a cooler part of the plancha, toast the slice of bread until golden brown and crisp.
4. Briefly toast the almonds and hazelnuts on the flat top if they are raw, watching closely to prevent burning.

Step 2: Make the Sauce

1. Peel the roasted tomatoes and squeeze the roasted garlic cloves out of their skins.
2. In a mortar and pestle (for tradition) or a food processor (for ease), combine the nuts, fried bread, roasted garlic, tomato flesh, and the flesh of the rehydrated pepper.
3. Pulse or mash until a thick paste forms.
4. Slowly drizzle in the olive oil and vinegar while mixing to emulsify the sauce. Season with smoked paprika, salt, and pepper. Set aside at room temperature.

Step 3: Grill the Calçots

1. Arrange the calçots directly on the center grill grate of the Arteflame, directly over the fire. Do not clean or trim them excessively; the dirt and roots will be removed later.
2. Grill them aggressively. You want the outer layers to turn completely black and carbonized. This protects the inner layers and creates the steam needed to cook them through.
3. Turn them occasionally to ensure even charring on all sides. This usually takes about 10-15 minutes depending on the fire's intensity.

Step 4: Steam and Rest

1. Once the calçots are blackened and beginning to leak moisture, remove them from the grill.
2. Immediately bundle them together and wrap them tightly in several layers of newspaper.
3. Let them rest in the paper bundle for at least 15 minutes. The residual heat will steam the onions, making the insides incredibly tender and sweet.

Step 5: Serve

1. Unwrap the bundle. To eat, hold the green top with one hand and pinch the bottom of the charred outer layer with the other.
2. Pull downwards to slide the blackened skin off, revealing the tender white onion inside.
3. Dip the white end generously into the Romesco sauce, tilt your head back, and lower the onion into your mouth.

Tips

The secret to a successful Calçotada is managing the messy nature of the feast. Traditionally, bibs are worn because the combination of charred onion skins and dripping Romesco sauce inevitably leads to stains. Do not be afraid of the char; if you pull the onions off the grill when they look "golden brown," they will be tough and spicy inside. They must look burnt to be cooked correctly. Furthermore, the resting period in the newspaper is not a suggestion—it is a critical cooking step. Without this steaming phase, the texture will remain fibrous rather than meltingly soft. If your Romesco sauce feels too thick, you can thin it out with a splash of water or a bit more olive oil, but it should be substantial enough to cling heavily to the onion.

Variations

While tradition is paramount in Catalonia, adaptability is key for the home cook. If you cannot source true Calçots, which are specific to the region of Valls, standard spring onions or thin leeks make a respectable substitute, though the cooking time may vary. For the sauce, the flavor profile can be tweaked to suit your palate. Some cooks prefer a spicier kick, while others lean into the acidity of the vinegar. Here are a few ways to mix it up:

• The Leek Alternative: Use baby leeks instead of calçots; they are sweeter than standard green onions but require slightly lower heat to cook through without burning completely.
• Spicy Romesco: Add a roasted chili pepper or a pinch of cayenne to the sauce for a fiery contrast to the sweet onions.
• Nut-Free: If allergies are a concern, substitute the nuts with toasted pumpkin seeds or sunflower seeds for a similar textural crunch.
• White Asparagus: When onions aren't in season, this grilling and dipping method works beautifully with thick white asparagus spears.
• Smoke Infusion: Add a small chunk of wood to the Arteflame fire to enhance the smokiness of the vegetables.

Best pairings

A Calçotada is rarely a standalone meal; it is usually the prelude to a larger barbecue feast. Because the onions are sweet and the sauce is rich and nutty, the drink pairings should cut through that intensity. A cold glass of Cava, the sparkling wine of Spain, is the traditional choice, offering a crisp acidity that cleanses the palate. Alternatively, a young, fruity red wine served from a porron (a traditional glass pitcher) adds to the festive atmosphere. For food pairings, the grill should stay busy after the onions come off.

• Botifarra Sausage: A classic Catalan pork sausage that grills beautifully alongside the onions.
• Lamb Chops: The smokiness of the grill complements the richness of lamb chops perfectly.
• Grilled Bread: Rub toasted rustic bread with fresh tomato and olive oil (Pan con Tomate) to sop up extra sauce.
• White Beans: Simple sautéed white beans (Mongetes) are a staple side dish for the meat course.

Conclusion

Grilling Calçots on the Arteflame is more than just following a recipe; it is about embracing a lifestyle that values slow food, outdoor living, and the joy of eating with your hands. The contrast between the charred, smoky exterior and the tender, sweet interior of the onion is a flavor profile that is hard to replicate with any other method. Paired with the complex, garlicky richness of the Romesco sauce, it creates a bite that is deeply satisfying and culturally rich. Whether you are hosting a full-blown Calçotada party or simply looking for a unique appetizer to start your weekend barbecue, this Spanish tradition is sure to impress. So, gather your newspapers, prep your grill, and get ready for a delicious mess.