Calçot-Style Charred Green Onions

 

About this recipe:

Every summer at Calçotadas  (onion festivals) throughout Southern Spain, Catalonian festival-goers devour these local delicacies dipped in a special sauce. Charred over an open flame and served on terracotta tiles, these long, thick green onions are peeled just before eating and dipped into a sweet and spicy Salbitxada—a sauce made from roasted red peppers, tomatoes, and ground almonds.

Ingredients:

Grilled Onions:

  • 6 Large Green Onions (outer leaves/layers intact)

  • Extra Virgin Olive Oil

  • Kosher Salt

Sauce:

  • 2 Red Bell Peppers (or 6oz of Roasted Red Peppers)

  • 2-4 Jalapeños (to taste)

  • 1/2 Cup Blanched (skinless) Almonds - Such as Marcona

  • 4 Cloves of Garlic, crushed

  • 4 Ripe Roma Tomatoes, peeled

  • 1 Tbs Sherry Vinegar (or Red Wine Vinegar)

  • 2 Tbs Chopped Parsley

  • 1 Cup+ Extra Virgin Olive Oil

  • Salt & Pepper to Taste

Directions:

For the Sauce:

Preheat broiler or grill. Cut the Bell Peppers and Jalapeños in half and remove the stems and seeds. Coat the peppers in olive oil and place skin-side up under a preheated broiler, or skin-side down on a hot grill. Cook until the skins are charred and blistered (5-8 min). Remove from heat and place in a heat-proof bowl, and cover to “steam” the skins loose for 10 minutes. Gently rub off and discard charred skins (some bits of stuck on skin are OK). Place the Roasted Peppers, Almonds and Garlic in the bowl of a food processor and process until a thick paste forms. Add the Tomatoes, Vinegar, and Parsley and continue to process until smooth. Slowly drizzle in the olive oil, and pulse to combine. Sauce should be smooth and loose.  Add salt and pepper to your taste preference. Pour into a bowl as set aside while preparing Onions.

For the Onions:

Preheat broiler on high or set grill to it’s highest setting (build a hot fire if using charcoal). Remove roots from the onions and carefully rinse the onions, leaving the wilted outer leaves in place. Trim the onions to about 14-16 inches long. Pat them dry with a clean kitchen towel or paper towels, and lay the onions on a baking sheet. Generously drizzle the onions with olive oil and lightly sprinkle with kosher salt. Be sure to coat all sides of the onions with oil.

If using the a broiler, place the baking sheet of onions on the top rack of the oven directly under the heating elements. Watch the onions closely, as they are well blackened, carefully turn the onions and continue to char the back side. Onions should be well blackened all over. Once fully charred, remove from the oven and cover with foil to “steam” the onions for 10 minutes.

If using a grill, place the onions over the hottest part of the grill and char. Flipping to the second side once the first side is well blackened. Once fully charred on all sides, remove onions from the grill, place on a baking sheet and cover with foil to “steam” the onions for 10 minutes.

To Eat:

Carefully peel the charred outer layers off the onions to reveal the tender white interior. Holding the green ends, dip the bulb end into the sauce,  turn your mouth skyward, lower the onion into your mouth and take a bight!

Notes:

  • Eating Calçot is a messy endeavor, keep plenty napkins near by. Many Calçotada festivals serve them with bibs.

  • Fresh off the grill, the onions are very hot! Give them a few minutes to cool before peeling and eating.

  • As you eat the onions, peel the outer layers away as they get tough, revealing tender inner layers underneath.

  • Serve each person their own bowl of dipping sauce. Double-dipping is inevitable!