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spanish leeks

Recipe 1: Leek Calçotada with Romesco Sauce

This dish is inspired by the Spanish tradition of calçotadas, where sweet onions are roasted and dipped in romesco sauce. Leeks make an excellent substitute for calçots.
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Ingredients
  

  • 6-8 leeks outer green leaves removed
  • 2 tomatoes
  • Half a head of garlic
  • 1 slice stale bread
  • 2 tbsp olive oil for roasting
  • ½ tsp salt
  • 1 dried ñora pepper or a mild red chili pepper
  • 35 g raw almonds
  • 35 g raw hazelnuts
  • 2 tbsp sherry or red wine vinegar

Instructions
 

  • Roast Tomatoes and Garlic:
  • Preheat oven to 175°C (350°F). Place tomatoes and garlic in a baking dish, drizzle with olive oil, and roast for 60-90 minutes.
  • Prepare Leeks:
  • Roast leeks in the oven until the outer layers blacken. Wrap in newspaper to steam.
  • Make Romesco Sauce:
  • Blend roasted tomatoes, garlic, soaked ñora pepper pulp, bread, nuts, olive oil, and vinegar into a chunky sauce.
  • Serve:
  • Peel the blackened layer off the leeks and dip them into the romesco sauce.