Grilled Green Onions with Romesco

Grilled Green Onions with Romesco

Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.Tim E. White/Alamy

Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.

Grilled Green Onions with Romesco
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Yield: serves 4-6

Ingredients

  • 1 dried ancho chile, stemmed, halved, and seeded
  • 11 tbsp. extra-virgin olive oil
  • 12 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 12 cups roughly chopped jarred roasted peppers
  • 2 12 tbsp. sherry vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lb. scallions

Instructions

  1. 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.
  2. 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.