Grilled Calcots (or Scallions or Leeks)Steven Raichlen
February is the peak of calçot season in Catalonia. This cross between a spring onion and a baby leek is grilled by the thousands over wood fires, then served as an appetizer in clay roofing tiles with nutty, brick-colored Romesco.
You can also serve these Grilled Calcots with Secreto with Romesco Sauce.
More Recipes from Episode 205: Secret Steaks
Grilled Calcots (or Scallions or Leeks)
- 2 bunches calcots, green onions, large scallions, or baby leeks, both white and green parts, furry roots trimmed off
- Coarse salt (kosher or sea) and freshly ground black pepper (optional), for serving
1: Set up the grill for direct grilling and preheat to high.
2: When ready to cook, brush and oil the grill grate. Arrange the onions on the hot grate and grill, turning with tongs, until charred all over, 8 to 12 minutes. Season with plenty of salt as they cook. When done, wrap the charred onions in a thick layer of paper towels (or use newspaper as they do in Spain) and let them rest for 15 minutes.
3: Unwrap the onions and pick away the charred skin with your fingers. Serve the onions warm with Romesco Sauce for dipping or drizzle olive oil on top, season them with pepper, and pop them into your mouth.
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