Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
- 1 dried ancho chile, stemmed, halved, and seeded
- 11 tbsp. extra-virgin olive oil
- 1⁄2 cup whole blanched almonds
- 1 slice crustless white bread, roughly chopped
- 3 cloves garlic, smashed
- 1 yellow onion, thinly sliced
- 4 tsp. smoked paprika
- 1 1⁄2 cups roughly chopped jarred roasted peppers
- 2 1⁄2 tbsp. sherry vinegar
- Kosher salt and freshly ground black pepper, to taste
- 2 lb. scallions
Put chile and 2 cups boiling water into a bowl; let soften 5 minutes. Drain chile; roughly chop. Heat 8 tbsp. oil in a 10" skillet over medium-high heat. Add almonds and bread; cook until golden, 3–4 minutes. Transfer almond mixture to a bowl with a slotted spoon. Return skillet to medium heat. Add chiles, garlic, and onions; cook until golden, 3–4 minutes. Add paprika; cook for 1 minute. Put chile mixture, almond mixture, peppers, and vinegar into a food processor; purée. Season romesco sauce with salt and pepper; set aside.
Build a medium-hot charcoal fire or heat a gas grill to medium-high heat. Drizzle scallions with remaining oil; season with salt and pepper. Grill until charred and tender, 5–6 minutes. Serve with romesco sauce.