Calçots

Calçots

By
From
Catalonia
Serves
4-6
Photographer
Laura Edwards

For me, calçots are like British asparagus – I can’t wait for the season! During the season, you will find great parties called calçotadas all over Catalonia. My friend Eduardo says that the calçotadas are like a wedding party, with lots of food and drink.

The traditional method is to put calçots on top of an open fire until the first layers are really burnt – they will then cook in their juices, or you can also cook them on a barbecue, grill or a heavy-based pan. If you’re using your grill, cook them with the flame. Ñora peppers are red, round, sweet-fleshed peppers, normally dried. You’ll need to soak them here.

Ingredients

Quantity Ingredient
12 calçots
olive oil

for the romesco sauce

Quantity Ingredient
4 ñora peppers, soaked in boiling water for 1 hour
50g blanched almonds
50g hazelnuts
1 large fresh tomato, peeled
2 garlic cloves
1 slice sourdough
1 tablespoon sherry vinegar
2 piquillo peppers, drained
75-100ml extra virgin olive oil

Method

  1. Blitz all the ingredients for the romesco sauce together in a blender until you have a chunky sauce.
  2. Clean the calçots and rub all over with olive oil. Light a charcoal barbecue and add some kindling to get it nice and hot and full of flames, or heat a heavy-based pan or griddle pan over as high a heat as you can.
  3. Sear the calçots all over until browned and tender. Serve with the romesco sauce.
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