Calçots with Romesco Sauce

Ingredients

• 24 pieces calçots
• 2 pieces red bell peppers
• 1 cup almonds
• 4 cloves garlic cloves
• 1 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F).

2. 2

   Prepare the calçots by trimming the roots and removing any damaged outer layers.

3. 3

   Place the calçots on the grill and cook for about 10-15 minutes, turning occasionally, until they are charred and tender.

4. 4

   While the calçots are grilling, prepare the romesco sauce. Start by roasting the red bell peppers on the grill for about 15-20 minutes until the skin is charred.

5. 5

   Once the red peppers are charred, remove them from the grill, place them in a bowl, and cover with plastic wrap for 10 minutes to steam. This will make it easier to peel the skins.

6. 6

   In a skillet over medium heat, toast the almonds for about 5-7 minutes until golden brown, stirring frequently to avoid burning.

7. 7

   Peel the skins off the red peppers and remove the seeds. In a food processor, combine the roasted peppers, toasted almonds, garlic cloves, olive oil, red wine vinegar, smoked paprika, salt, black pepper, and lemon juice. Blend until smooth.

8. 8

   Taste the romesco sauce and adjust seasoning if necessary. If it's too thick, you can add a bit more olive oil or water to reach your desired consistency.

9. 9

   Once the calçots are cooked, remove them from the grill and serve them hot with the romesco sauce on the side for dipping.

10. 10

    Garnish the dish with fresh parsley for added flavor and presentation.