Authentic Spanish Grilled Calcots with Homemade Romesco Sauce

Introduction

Transport your backyard to the rustic hills of Catalonia with this authentic recipe for Spanish Grilled Calcots, a dish that is more of a celebration than a mere meal. Known traditionally as a "Calçotada," this culinary ritual centers around calcots—sweet, mild onions specifically grown for grilling over an open flame until the exterior is completely charred and the interior becomes tender and meltingly sweet. The magic happens when you peel away the blackened layers with your bare hands and dip the succulent white heart into a rich, nutty Romesco sauce.

Using the Arteflame grill elevates this tradition to new heights. The high-heat center grate provides the aggressive fire needed to blister the onions instantly, while the flat-top plancha is the perfect station for roasting the tomatoes and garlic for your homemade sauce. This recipe captures the emotional essence of Spanish communal dining—it is messy, hands-on, and incredibly delicious, designed to be shared with friends and family amidst laughter and wine.

Ingredients

For the Calcots

• 25-30 fresh Calcots (if unavailable, substitute with large Mexican green onions or very thin leeks)
• Extra virgin olive oil (for brushing)
• Sea salt or Kosher salt

For the Authentic Romesco Sauce

• 4 ripe tomatoes
• 1 head of garlic (top sliced off)
• 2 dried Ñora peppers (or 1 large roasted red bell pepper)
• 1/2 cup toasted almonds (blanched)
• 1/2 cup toasted hazelnuts (blanched)
• 1 slice of crusty bread (fried or toasted)
• 1/2 cup extra virgin olive oil
• 2 tbsp Sherry vinegar (Vinagre de Jerez)
• 1 tsp smoked paprika (pimentón)
• Salt and black pepper to taste

Instructions

Step 1: Prep the Romesco Base

1. Fire up your Arteflame grill. You want a hot fire in the center for the onions later, but first, use the flat cooktop.
2. Drizzle the tomatoes and the head of garlic with olive oil. Place them on the flat cooktop surface near the center where the heat is moderate-to-high.
3. Roast the tomatoes until the skins are blistered and soft, turning occasionally. Roast the garlic cut-side down until golden and soft.
4. Toast the slice of bread on the flat top until crispy and golden brown.

Step 2: Create the Romesco Sauce

1. If using dried Ñora peppers, hydrate them in hot water for 15 minutes, remove seeds, and scrape out the pulp. If using roasted red peppers, simply drain them.
2. In a food processor or mortar and pestle, combine the roasted tomatoes (skins removed if preferred), squeezed roasted garlic cloves, almonds, hazelnuts, bread, and pepper pulp.
3. Pulse while slowly drizzling in the olive oil and sherry vinegar until a thick, textured emulsion forms. Season with smoked paprika, salt, and pepper. Set aside at room temperature to let flavors meld.

Step 3: Grill the Calcots

1. Clean the calcots by trimming the roots and cutting off the top green leaves, leaving about 3-4 inches of green. Do not wash them heavily; just brush off excess dirt.
2. Place the calcots directly over the center grill grate of the Arteflame. The goal here is aggressive heat.
3. Grill them until the outer layers are completely black and charred. This creates a steam pocket inside. Depending on the fire, this takes about 5-8 minutes per side.
4. Don't be afraid of the char; the blackened skin is essential for the steaming process.

Step 4: Steam and Rest

1. Once removed from the grill, immediately wrap the hot calcots tightly in old newspaper (or aluminum foil if you prefer modern methods).
2. Stack them together in a bundle. The residual heat and moisture trapped inside the paper will steam the onions, finishing the cooking process and making them tender.
3. Let them rest in the wrap for at least 15 minutes before serving.

Step 5: How to Eat

1. To serve, present the bundle on a tile or wooden board.
2. Grab a calcot by the top green leaves. With your other hand, pinch the bottom of the charred bulb and pull downward gently. The burnt skin should slide off, revealing the tender, white onion inside.
3. Dip generously into the Romesco sauce and lower into your mouth from above. Enjoy the mess!

Tips

The secret to a successful Calçotada lies in the "steaming" phase. Many first-timers make the mistake of serving the onions immediately off the grill. However, wrapping them in newspaper is not just a quirky tradition; it is a critical cooking technique. This resting period allows the carryover heat to soften the core of the onion, transforming it from raw and pungent to creamy and sweet. Without this step, your calcots may be tough and fibrous.

Additionally, do not shy away from the fire. When using your Arteflame, place the onions directly over the open wood fire in the center. You are looking for a completely carbonized exterior. If they look burnt, you are doing it right. The outer layer is sacrificial; it protects the delicate layers inside while infusing the vegetable with that signature smoky flavor that cannot be replicated in a standard oven.

Variations

While tradition is king in Catalonia, your backyard kitchen allows for creative flexibility. If you cannot find true calcots, which are seasonal, you can adapt this recipe using other alliums, though the texture will vary slightly. The sauce also offers a canvas for experimentation, allowing you to adjust the heat and texture to suit your palate.

• Leeks: Use baby leeks instead of calcots. They are sweeter but require slightly lower heat to ensure they cook through before burning.
• Spicy Kick: Add a grilled chili pepper or a pinch of cayenne to the Romesco sauce for a fiery twist on the classic nutty flavor.
• Almond-Only: If you don't have hazelnuts, double the almond quantity. The sauce will be lighter in color but equally delicious.
• Gluten-Free: Substitute the fried bread in the sauce with a gluten-free toast alternative or simply increase the nut content for thickener.
• Meat Lover's Addition: In Spain, the grilling embers are often used to cook lamb chops or sausage after the onions. Throw some chorizo on the Arteflame flat top alongside the onions.

Best pairings

A Calçotada is rarely eaten in isolation; it is the opening act of a grander feast. Because the calcots and Romesco sauce are rich, smoky, and earthy, they require beverages and sides that can cut through the intensity while complementing the rustic vibes. The communal nature of the dish begs for pairings that are equally shareable and unpretentious.

• Cava: A dry Spanish sparkling wine cuts through the richness of the nut sauce and cleanses the palate.
• Grilled Lamb Chops: The smokiness of the onions pairs perfectly with the fat of lamb chops grilled on the Arteflame.
• Butifarra Sausage: A traditional Catalan pork sausage is the classic protein follow-up to the onions.
• Crusty Country Bread: You will need extra bread to mop up every drop of the leftover Romesco sauce.
• Red Wine (Garnacha): A young, fruity red wine, ideally served from a *porron* (glass pitcher), enhances the festive atmosphere.

Conclusion

Mastering Spanish Grilled Calcots on your Arteflame is about embracing the elemental joy of cooking with fire. It creates a dining experience that breaks down barriers—after all, it is impossible to stand on ceremony when your hands are covered in charcoal and Romesco sauce. This recipe offers a unique blend of culinary heritage and outdoor fun, proving that simple ingredients, when treated with respect and fire, yield the most memorable results.

Whether you are hosting a large gathering or an intimate dinner, the drama of peeling the charred onions and the burst of flavor from the homemade sauce will leave a lasting impression on your guests. So, gather your friends, pour the wine, and let the fire turn these humble onions into a gastronomic masterpiece. ¡Buen provecho!