Snack · 45 min · spanish

Calçots amb Romesco

Spanish flavors, weeknight effort. Calçots or scallions meets almonds in a 45-minute snack worth keeping in rotation. The macros do the talking: 6g protein, 34g carbs, and 16g fat in every 290-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 bunches Calçots or scallions
• 1/3 cup Almonds
• 1/4 cup Hazelnuts
• 2 Ñora peppers
• 1 Tomato
• 2 cloves Garlic
• 2 tbsp Sherry vinegar
• 1/3 cup Olive oil
• 1 slice Bread

Steps

1. Make the romesco: toast the nuts and bread, then blend with the rehydrated ñoras, roasted tomato, garlic, vinegar, and olive oil until thick and rust-colored.
2. Grill the calçots over high heat, turning, until the outer layers are completely charred and the insides have collapsed, about 15 minutes.
3. Wrap the hot calçots in newspaper for 10 minutes to steam — this makes peeling effortless.
4. Strip the charred outer layer to reveal the sweet white stem, dip generously in romesco, and eat with your hands, head tilted back, the traditional way.
5. Keep a glass of red wine nearby — calçotades are as much about the table as the food, so eat slowly and enjoy the mess.

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