Calçots con Romesco
Bocadillos • España
Acerca de Calcots con Romesco
Grilled Catalan spring onions dipped in romesco sauce
How to Make Calcots con Romesco (Traditional & Healthy Version)
Calcots con Romesco is a classic dish from Catalonia, Spain, celebrated for its vibrant flavors and deep-rooted cultural significance. The dish features tender calcots—mild, sweet spring onions—char-grilled until smoky and served with a robust, nutty Romesco sauce. This combination delivers a unique taste experience, balancing sweetness, smokiness, and the bold flavors of roasted nuts and peppers. Traditionally enjoyed during the lively Calçotada festival, this vegan and vegetarian snack brings people together for seasonal feasting and celebration. Enjoying Calcots con Romesco is a delicious way to experience Spain’s rich culinary heritage. The dish is not only flavorful but also makes a healthy, plant-based snack perfect for sharing. Its simplicity allows the fresh ingredients to shine, making it an excellent choice for those seeking authentic Spanish cuisine that is both wholesome and satisfying.
Ingredients(for 6-8 calcots with 2 tablespoons Romesco sauce)
- 12 Calcots (or large spring onions) (fresh, trimmed)
- 2 tablespoons Extra virgin olive oil
- 1 Red bell pepper (roasted and peeled)
- 1 medium Tomato (roasted)
- 1/4 cup Raw almonds (unsalted)
- 2 tablespoons Hazelnuts (unsalted)
- 2 Garlic cloves (roasted)
- 1 tablespoon Sherry vinegar (or red wine vinegar)
- 1 slice Whole wheat bread (toasted) - optional
- 1 teaspoon Smoked paprika (Pimentón de la Vera)
- to taste Salt
- to taste Black pepper
Instructions
- 1
Preheat oven to 220°C (430°F) or prepare a grill. Trim and clean the calcots thoroughly.
5 minutes
Leave a bit of the green tops for authentic presentation.
- 2
Drizzle calcots with 1 tablespoon olive oil and arrange on a baking sheet. Roast or grill for 15-20 minutes, turning occasionally, until the outer layer is charred and the inside is tender.
20 minutes
Grilling adds the most authentic smoky flavor.
- 3
While calcots roast, prepare the Romesco sauce. In a blender, combine roasted red pepper, tomato, almonds, hazelnuts, roasted garlic, toasted bread, smoked paprika, vinegar, 1 tablespoon olive oil, salt, and black pepper.
5 minutes
For a gluten-free option, omit the bread.
- 4
Blend until smooth but still slightly chunky. Adjust salt and vinegar to taste.
2 minutes
Scrape down the blender sides for even mixing.
Why This Dish is Healthy
This traditional Spanish recipe is a healthy choice because it is made entirely from vegetables, nuts, and olive oil—foods known for their positive impact on heart health and weight management. Its fiber-rich content helps promote satiety, while the absence of animal products keeps it vegan and cholesterol-free. The use of roasted vegetables and nuts ensures both nutrition and satisfying flavor, making it perfect for those seeking wholesome meals.
Calcots con Romesco is a nutrient-dense, plant-based dish rich in vitamins C and E, fiber, and healthy fats. The calcots supply antioxidants, while the Romesco sauce adds heart-healthy monounsaturated fats from olive oil and nuts. Almonds and hazelnuts contribute protein, magnesium, and vitamin E, supporting muscle recovery and immune health. The dish is naturally low in saturated fat and cholesterol-free, ideal for balanced diets.
Pro Tips
- 💡Tip 1: Char the calcots well for deeper flavor.
- 💡Tip 2: Use authentic Pimentón de la Vera for smoky aroma.
- 💡Tip 3: Prepare Romesco sauce in advance for more developed taste.
Storage & Serving
Store leftover Romesco sauce in an airtight container in the refrigerator for up to 5 days. Grilled calcots are best enjoyed fresh but can be refrigerated for 2 days. Reheat gently before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 12.0 g |
| Total Fat | 7.0 g |
| Fiber | 3.0 g |