Romesco Sauce and Calçots

Romesco sauce is an emblem of Catalan cuisine, originating from the Tarragona region.

Traditionally, it is served as an accompaniment to calçots, grilled meats, fish, or seafood, providing a deep, slightly spicy flavor and a creamy texture thanks to its nuts. Its base includes almonds, hazelnuts, tomato, dried pepper, and olive oil, perfectly combining Mediterranean flavors.

On the other hand, calçots are a type of tender onion, typical of Catalonia, especially in the towns of Valls and surrounding areas. They are traditionally eaten during the “Calçotada,” a gastronomic festival held from late winter to early spring. During this celebration, calçots are roasted over embers until the outer layer burns and is removed, leaving the tender part to be dipped in Romesco sauce and enjoyed informally and communally.

The origin of Romesco dates back to the 19th century in Tarragona. It is said that local fishermen prepared it to accompany Mediterranean seafood and fish. Its name might derive from “romesco,” referring to “Roman style,” although today it is a wholly Catalan symbol. The Calçotada, on the other hand, is a social ritual that emerged in rural areas to celebrate the calçot harvest.

Romesco Sauce Recipe

Ingredients:

• 150 g of toasted almonds.
• 100 g of toasted hazelnuts.
• 2–3 ripe tomatoes.
• 2–3 ñoras (or choricero peppers).
• 1–2 garlic cloves.
• 1 chili pepper (bitxo).
• 150 ml of extra virgin olive oil.
• 1 tablespoon of vinegar.
• Salt to taste.

Preparation:

Soak the ñoras in hot water for 20 minutes, then remove the skin and seeds.

Roast the tomatoes until the skin is slightly charred.

In a mortar or food processor, crush the almonds, hazelnuts, garlic, tomatoes, ñoras, and chili pepper.

Gradually add the olive oil and vinegar until a creamy sauce forms.

Adjust the salt and set aside at room temperature.

Calçots Recipe

Ingredients:

• Fresh calçots (quantity as desired).
• Romesco sauce.
• Newspaper (optional, for serving traditionally).

Preparation:

Clean the calçots by removing the roots and the tough outer layer.

Grill over embers for 10–15 minutes, turning them for even cooking, until the outer layer is charred.

Serve wrapped in newspaper or on a platter, accompanied by Romesco sauce.

To eat traditionally: pull off the charred outer layer and dip the tender part in the sauce.