Grilled Leeks with Romesco (Calçotada)

Name: Grilled Leeks with Romesco (Calçotada)
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Spanish, European
Ingredients: 12 baby leeks; 24 blanched alomonds; 1 pinch cayenne pepper, to taste; 24 blanched hazelnuts; 6 servings kosher salt as needed; 1 teaspoon spanish pimenton powder; 237 milliliters olive oil, plus more as needed; 227 grams plum tomatoes, left whole; 59 milliliters red wine vinegar; 1 teaspoon sea salt; 32 cloves garlic, peeled and left whole

The recipe Grilled Leeks with Romesco (Calçotada) could satisfy your European craving in approximately 2 hours. This recipe serves 6. One portion of this dish contains around 4g of protein, 9g of fat, and a total of 143 calories. It will be a hit at your The Fourth Of July event. Head to the store and pick up olive oil, blanched alomonds, cayenne pepper, and a few other things to make it today. It works well as a rather inexpensive side dish. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place the garlic and tomatoes in a roasting pan, then roast in the oven 30 minutes, until the garlic is softened and lightly brown.

Ingredients you will need

Tomato

Garlic

Equipment you will use

Roasting Pan

Oven

Transfer the garlic and tomatoes to a saucepan and add the oil, vinegar, and noras. Simmer on very, very low heat, stirring occasionally. The oil should barely bubble and form a clear ring around the vegetables. Simmer this way about 1 ½ hours.Raise the heat in the oven to 450 degrees F.

Ingredients you will need

Vegetable

Tomato

Vinegar

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Oven

Place the almond and hazelnuts on a baking sheet and toast them slightly, about 4 minutes.

Ingredients you will need

Hazelnuts

Almonds

Toast

Equipment you will use

Baking Sheet

Transfer the warm nuts to a food processor and grind to a sandy consistency.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

Add the nuts and salt to the garlic and tomatoes and let them cook with the vegetables for the last half hour of their total cooking time.

Ingredients you will need

Vegetable

Tomato

Garlic

Nuts

Salt

Let the tomato mixture cool slightly, and then scrape it along with the hard-boiled egg, cayenne and pimento into the food processor. Process until very smooth. Adjust consistency with more olive oil drizzled in as the machine whirls as needed.Prepare a moderate charcoal fire for indirect grilling. Slice the leeks in half (quarters if they are very large). Do not trim the root end so that they stay intact during grilling. Carefully rinse the leeks of any grit between the layers. Dry thoroughly.

Ingredients you will need

Hard Boiled Egg

Olive Oil

Ground Cayenne Pepper

Pimiento

Tomato

Leek

Equipment you will use

Food Processor

Pour the remaining 6 tablespoons of olive oil onto a rimmed baking sheet.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Sheet

Roll the leeks in the oil, getting them well coated; season with kosher salt.

Ingredients you will need

Kosher Salt

Leek

Roll

Cooking Oil

Place the leeks over indirect heat; cover the grill and cook, turning occasionally for good coloring until soft and nicely charred. You may need to move them to direct heat in the last few minutes to get the amount of char you like.

Ingredients you will need

Leek

Equipment you will use

Grill

Serve hot with the romesco sauce on the side, or drizzled on top.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

baby leeks 24

blanched alomonds 1pinch

cayenne pepper, to taste 24

blanched hazelnuts 6servings

kosher salt as needed 1teaspoon

spanish pimenton powder 237milliliters

olive oil, plus more as needed 227grams

plum tomatoes, left whole 59milliliters

red wine vinegar 1teaspoon

sea salt 32cloves

garlic, peeled and left whole

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Matchbook Tempranillo with a 4.6 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.