Crispy Calçots with Romesco
Sweet charred spring onions with a vibrant roasted red pepper and almond sauce — vegan Spanish elegance in 25 minutes. Sheet pan dinner that looks restaurant-worthy.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 cup roasted red peppers (jarred)
- ½ cup raw almonds
- 1 whole garlic clove
- 1 tbsp sherry vinegar
- ½ tsp smoked paprika
- 1 lb spring onions or baby leeks
- 3 tbsp olive oil
- 1 to taste sea salt and black pepper
Instructions
- 1
Blend roasted peppers, almonds, garlic, vinegar, and paprika until creamy. Add water 1 tbsp at a time until pourable. Season to taste.
- 2
Toss spring onions with olive oil, salt, and pepper on a sheet pan, laying them in a single layer.
- 3
Roast at 425°F until charred and tender, 12–14 minutes. Shake the pan halfway through.
- 4
Arrange hot calçots on a platter. Drizzle romesco generously over the top and around the sides.
- 5
Serve immediately, eating the tender white base by hand and dipping in romesco.
Tools you’ll need
- blender
- sheet pan
- oven
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