Calçots or Calcots

How to Make

• Step 1: Preheat the oven to 400°F (200°C). Place the red bell peppers and tomatoes on a baking sheet and drizzle with olive oil. Roast them in the oven for about 30-40 minutes, or until the skins are charred and blistered.

• Step 2: Remove the roasted bell peppers and tomatoes from the oven and let them cool slightly. Peel off the charred skin, remove the seeds, and roughly chop the flesh.

• Step 3: In a food processor or blender, combine the roasted bell peppers, tomatoes, garlic, roasted almonds, roasted hazelnuts, olive oil, red wine vinegar, smoked paprika, salt, and pepper. Blend until smooth and creamy. Adjust the seasoning according to your taste.

• Step 4: Trim the roots and any excess green parts from the calcots or spring onions or scallions, leaving only the white and light green parts. Rinse them under cold water to remove any dirt or debris.

• Step 5: Preheat a grill or barbecue to medium-high heat. Place the calcots or spring onions or scallions on the grill and cook for about 5-7 minutes on each side, or until they become tender and slightly charred.

• Step 6: Remove the grilled calcots or spring onions or scallions from the grill and transfer them to a serving platter. Drizzle them with olive oil and sprinkle with coarse sea salt.

• Step 7: Serve the grilled calcots or spring onions or scallions with the Romesco sauce on the side.