Ingredients with Measurements:
- 2 pounds of calçots (or green onions)
- 1 cup of almonds, toasted
- 2 roasted red peppers, peeled and seeded
- 2 garlic cloves, minced
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Clean the calçots and cut off the roots and any wilted leaves.
3. Grill the calçots for about 5-7 minutes on each side, until they are charred and tender.
4. Remove the calçots from the grill and let them cool.
5. In a food processor or blender, combine the toasted almonds, roasted red peppers, garlic, olive oil, red wine vinegar, smoked paprika, salt, and pepper. Blend until smooth.
6. Serve the calçots with the romesco sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 335
- Fat: 28g
- Carbohydrates: 14g
- Protein: 10g
- Fiber: 7g
Substitutions for ingredients:
- Almonds can be substituted for hazelnuts or walnuts.
- Roasted red peppers can be substituted for fresh red bell peppers.
Variations:
- Add a pinch of cayenne pepper for some extra heat.
- Use the romesco sauce as a dip for vegetables or as a spread for sandwiches.
Tips and tricks:
- Make sure to clean the calçots thoroughly to remove any dirt or debris.
- Toast the almonds in a dry pan over medium heat for a few minutes until they are fragrant and lightly browned.
Storage instructions:
- Store any leftover romesco sauce in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the calçots in the oven or on the grill until warmed through.
Presentation ideas:
- Serve the calçots on a platter with the romesco sauce in a small bowl on the side.
Garnishes:
- Garnish with chopped parsley or cilantro for some extra color and flavor.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant, would pair well with this dish.
Troubleshooting advice:
- If the romesco sauce is too thick, add a little bit of water or olive oil to thin it out.
Food safety advice:
- Make sure to cook the calçots until they are fully charred and tender to avoid any risk of foodborne illness.
Food history:
- Calçots are a type of green onion that are popular in Catalonia, Spain. They are typically grilled and served with romesco sauce.
Flavor profiles:
- The calçots have a smoky, charred flavor, while the romesco sauce is nutty and slightly sweet with a hint of smokiness.
Serving suggestions:
- Serve the calçots and romesco sauce as a starter or side dish at a barbecue or dinner party.
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Region: Spanish