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Calcots in Romesco Sauce

This recipe for Calcots in Romesco Sauce has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Traditional Catalonian recipe for romesco salsa from Tarragona accompanied with barbequed “calçots”. An interesting recipe that has been made for generations, expensive in top quality Catalan restaurants and does take a while to prepare but the end result is nothing short of fabulous. One ingredient you won’t find below is the addition of “friends”, an all important part of this predominantly Easter dish. As true social affair this recipe can made over the main part of the day then enjoyed in true Spanish style the day after. Don’t forget the wine . . .

Ingredients for Calcots in Romesco Sauce

For the Salsa Romesco:
250g toasted almonds
150g toasted hazelnuts
4 walnuts
100g pine nuts
1 dried sweet red pepper or (nora), roughly chopped
¼ dried chilli pepper, roughly chopped
6 medium ripe tomatoes
7 cloves garlic
3 calçots
Tablespoon good wine vinegar
Extra virgin olive oil

Wood fired barbeque, newspaper for wrapping.

How to make Calcots in Romesco Sauce (traditional)

  • Roast the tomatoes, two of the calçots and the garlic on the barbeque, keeping one clove aside. Allow the vegetables to cool and then peel removing the seeds from the tomatoes too.
  • Place the nuts, sweet pepper, chilli, all the vegetables, salt and vinegar into a blender or food processor and mix well.
  • Slowly add the olive oil as you continue to mix (you will need quite a bit of oil, about 300ml, as the nuts will make the salsa quite thick)
  • Keep mixing and slowly adding the oil until the sauce is smooth and thick.
  • Check the seasoning and pour the salsa into a dish or even a jar, cover and keep in a cool place for a day or so until you are ready to use it.

For the Calcots:

For this traditional recipe you will need 5 dozen calcots (scallions) in their entirety. Give them a quick rinse under the tap and leave to dry. The barbeque coals are the key to success – a thick layer of hot coals is ideal, place the scallions on top of the bbq grill and cook until the undersides of the scallions turn black. Rotate and cook the scallions until they are black all over (20 – 30 minutes). Once cooked wrap them up into 5 batches of 12 using newspaper. Your “Calcots” are now ready to eat.

How to eat:

Traditional calcots are served on Spanish roof tiles (see below). Open each dozen from their newspaper and lay out on the upturned roof tile. Serve the romesco sauce into small terracotta cazuelas one for each person. Take your calcot and gently pull away the blackened outer skin to reveal the tender centre, dip or “swirl” in the salsa and enjoy! There is no getting away from the fact that enjoying this Catalan delight is somewhat of a messy business but in good company no-one minds at all!

Serves 6

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Calcots in Romesco Sauce

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Orce Serrano Hams

Published with permission of Orce Serrano Hams