Spanish Grilled Calcots with Romesco Sauce

Introduction

Experience an authentic taste of Catalonia with this Spanish specialty—Grilled Calcots with Romesco Sauce. Calcots, a type of green onion, are charred to perfection on the Arteflame grill and served with a rich, nutty, and smoky romesco sauce. The high heat of the center grill grate ensures beautiful caramelization and smoky flavors, while the flat cooktop allows precise cooking control. Perfect for gatherings, this dish is a true winter delight!

Ingredients

• 30 fresh calcots (or large green onions)
• 2 red bell peppers
• 5 ripe tomatoes
• 3 cloves garlic
• 1/2 cup almonds
• 1/4 cup hazelnuts
• 1 slice rustic bread
• 1/2 cup olive oil
• 2 tbsp sherry vinegar
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 1 dried ñora pepper (or substitute with ancho chili)
• 2 tsp butter (for grilling)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build.
4. Wait about 20 minutes until the grill is hot and ready for cooking.

Step 2: Prepare the romesco sauce

1. Place the red bell peppers, tomatoes, garlic cloves, and slice of bread on the flat cooktop griddle near the center for higher heat.
2. Roast everything until the peppers and tomatoes have soft, blistered skins and the bread is golden brown.
3. Remove the vegetables and let them cool slightly, then peel the peppers and tomatoes.
4. Blend all roasted ingredients along with almonds, hazelnuts, olive oil, sherry vinegar, smoked paprika, and salt until smooth.

Step 3: Grill the calcots

1. Spread a thin layer of butter on the flat cooktop where you will grill the calcots.
2. Place the calcots directly on the hottest part of the griddle near the center.
3. Grill for about 5-7 minutes, turning occasionally, until charred and tender.

Step 4: Serve and enjoy

1. Remove the calcots from the grill and wrap them in newspaper or foil to steam slightly.
2. Peel off the charred outer layers, dip in romesco sauce, and enjoy!

Tips

• If you cannot find calcots, use large scallions or spring onions as a substitute.
• Grill extra bread alongside the vegetables for additional dipping options.
• The romesco sauce can be made in advance and stored in the fridge for up to three days.
• For an authentic experience, eat the calcots by peeling them with your fingers and dipping them dramatically into the sauce.
• Adjust the smokiness by adding a pinch more smoked paprika or grilling the vegetables longer.

Variations

1. Spicy Romesco: Add a roasted jalapeño or extra smoked paprika for a spicier version.
2. Nut-Free: Omit the nuts and use sunflower or pumpkin seeds instead.
3. Grilled Tomato Romesco: Increase the amount of grilled tomatoes for a sweeter, tangier sauce.
4. Almond-Only: Use only almonds for a more traditional take on the sauce.
5. Cheesy Romesco: Blend in a handful of grated Manchego cheese for extra creaminess.

Conclusion

Grilled calcots with romesco sauce is a simple but flavorful Spanish dish perfect for outdoor grilling on the Arteflame. With its easy cooking process and rustic appeal, it's an impressive yet approachable meal that pairs wonderfully with Spanish wines and grilled meats.

Best Pairings

• A glass of Spanish Cava for a refreshing contrast.
• Grilled chorizo or Spanish-style seafood for additional variety.
• Rustic country bread grilled on the Arteflame for extra texture.
• Traditional Spanish tapas like Patatas Bravas or Jamón Ibérico.
• A rich, full-bodied Tempranillo wine to complement the smoky flavors.