Spanish Calcots with Roasted Romesco Dip

Name: Spanish Calcots with Roasted Romesco Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 12 pieces calcots or large spring onions (Vidalia or scallions), cleaned, roots trimmed, pale green and white parts intact; 3 tablespoons (45 ml) extra-virgin olive oil, divided; to taste sea salt; to taste freshly ground black pepper; 1 cup (140 g) roasted blanched hazelnuts, cooled; 1 cup (200 g) jarred roasted red peppers, drained and patted dry; 3 cloves garlic cloves, peeled; 1½ teaspoons (6 g) smoked paprika (pimentón de la Vera); 2 tablespoons (30 ml) sherry vinegar; ½ cup (120 ml) extra-virgin olive oil; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Tender calcots—sweet spring onions—charred until blackened on the outside and soft within, served with a velvety romesco dip made from roasted hazelnuts, red peppers, garlic, and smoked paprika. This is a rustic, festive Spanish dish best enjoyed with friends, peeling back the charred layers and dipping into the vibrant sauce. Perfect for spring gatherings or as a striking first course.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 12–16 calcots and 1½ cups romesco dip)

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Steps

Before you start

Pat calcots dry before cooking so they char properly
Toast and cool hazelnuts ahead if making dip from scratch
Have a gas burner or outdoor grill ready for charring
Wear an apron—charring can splatter

1
Make the romesco dip
- Add the roasted hazelnuts, roasted red peppers, garlic cloves, smoked paprika, sherry vinegar, and red pepper flakes (if using) to a food processor.
- Pulse until the mixture is roughly chopped, about 15–20 pulses.
- With the motor running, drizzle in the ½ cup olive oil slowly until the sauce reaches a spreadable, creamy consistency—it should be the texture of hummus, not completely smooth.
- Taste and adjust with more vinegar, paprika, or salt as needed.
- Transfer to a serving bowl and set aside.
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Ready when: Sauce is creamy but still has some texture, emulsified and vibrant red-orange
Tip: Don't over-process—the dip should have personality and slight texture, not be baby-food smooth. Authentic romesco is rustic.
2
Prepare and dry calcots
- Trim the root ends of the calcots, leaving just enough to hold the layers together.
- Remove any yellowed or damaged outer layers, but keep the pale green part intact.
- Rinse under cold water and pat completely dry with paper towels.
- Dryness is essential for proper charring.
- Toss gently with 2 tablespoons of the olive oil, then season lightly with sea salt and black pepper.
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Ready when: Calcots are thoroughly dried and lightly coated with oil
Tip: Excess moisture will steam instead of char. Take time to pat them dry.
3
Char the calcots
- Heat a gas burner to high (or prepare an outdoor grill to medium-high heat).
- Working in batches if necessary, place calcots directly over the flame (if using a burner) or on the grill grate.
- Char all over, rotating with tongs every 60–90 seconds, until the outer white and light green layers are completely blackened and blistered (about 5–7 minutes total per batch).
- The inner layers should feel soft when squeezed gently with tongs.
- Once charred, transfer to a sheet pan to cool slightly.
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Ready when: Outer layers are completely black and blistered; flesh is tender when pierced
Tip: Don't be timid with the heat—the blackening is the point. Underneath, the calcot stays tender and sweet.
4
Cool and serve
- Let the charred calcots rest for 5–10 minutes until cool enough to handle.
- Arrange them on a serving platter.
- Drizzle with the remaining 1 tablespoon olive oil and a light sprinkle of fleur de sel.
- Place the romesco dip in a small bowl alongside.
- To eat, peel away the blackened layers with your fingers or a small knife, revealing the sweet, tender inner layers, then dip into the romesco.
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Ready when: Calcots are cool enough to peel by hand
Tip: Serve warm for best flavor. This is meant to be a hands-on, interactive dish—embrace the mess.

Good to know

Tips

Calcots are a seasonal spring delicacy, typically available March through May in specialty markets or online. Plan ahead or substitute with large scallions.
This dish is traditionally enjoyed during Calcotada festivals in Catalonia, often as a communal, interactive meal with friends. The fun is in the peeling and dipping.
Smoked paprika (pimentón de la Vera) from Spain is essential for authentic flavor—it's not optional. Standard paprika will taste flat by comparison.
The romesco sauce is also delicious spooned over roasted vegetables, grilled fish, or used as a sandwich spread. Consider making extra.

Make ahead

Romesco dip can be made up to 3 days ahead, covered and refrigerated. Bring to room temperature for 30 minutes before serving. Calcots must be charred shortly before eating for best texture and flavor.

Storage & reheating

Romesco keeps, covered, in the refrigerator for up to 5 days. You can also freeze it for up to 3 months in an airtight container; thaw overnight in the fridge and stir well before serving. Charred calcots do not store well and are best eaten the same day.

Substitutions

roasted blanched hazelnuts → roasted almonds or walnuts. Almonds or walnuts create a slightly different but equally delicious romesco. Hazelnuts are traditional, but other roasted nuts work if that's what you have.
jarred roasted red peppers → 1 large red bell pepper, roasted and peeled fresh. Roast the pepper over a burner or under the broiler, then peel off the skin and discard the seeds. Fresh adds a slightly brighter flavor.
calcots or large spring onions (Vidalia or scallions) → thick-stemmed scallions or leeks (white and light green parts). If true calcots are unavailable, thick scallions or trimmed leeks charred the same way offer similar sweetness and texture.
sherry vinegar → red wine vinegar. Red wine vinegar is more readily available and provides a similar acidic balance, though sherry vinegar is more authentic and slightly milder.