Calcots amb romesco

Method

To prepare the romesco sauce, soak the dried peppers in hot water for 15 minutes until softened, then deseed and blend with the roasted nuts, garlic, tomatoes, olive oil, vinegar and paprika until you achieve a smooth paste consistency, seasoning with salt and pepper to taste. Clean the calcots and trim both ends, leaving most of the white and light green parts intact. Heat a griddle or barbecue to high heat and grill the calcots for 4-5 minutes on each side until charred and softened, turning occasionally until they collapse slightly when pressed. Arrange the grilled calcots on a serving plate and serve with the romesco sauce on the side for dipping, allowing guests to peel away the charred outer layers as they eat.