Charred Calçots with Romesco
Tender charred spring onions with a vibrant roasted red pepper sauce—Spanish comfort food that tastes indulgent but comes together in 20 minutes. Vegan, smoky, and perfect for dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 8g
Ingredients
- 1 cup (about 240g) roasted red peppers (jarred)
- ⅓ cup (40g) roasted almonds or hazelnuts
- 1 whole garlic clove
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 lb (450g) spring onions or leeks (white and light-green parts)
- ½ tsp smoked paprika
Instructions
- 1
Blend roasted peppers, nuts, garlic, vinegar, and 3 tbsp olive oil until creamy. Season with salt and pepper to taste.
- 2
Toss spring onions with a drizzle of olive oil, salt, pepper, and smoked paprika.
- 3
Heat a cast iron skillet or grill pan over medium-high until smoking, about 2 minutes.
- 4
Working in batches, char the onions 3-4 minutes per side until blackened at the edges and tender.
- 5
Slide charred onions onto a serving plate and spoon romesco sauce alongside.
Tools you’ll need
- blender or food processor
- 12-inch cast iron skillet or grill pan
- tongs
- serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
