Calçots con salsa Romesco (Big spring onions / scallion with Romesco Sauce)

a side dish for 4

12 big spring onions / scallion

a little olive oil

kosher or sea salt

Romesco Sauce

1 cup olive oil

1/2 cup toasted hazelnuts & almonds

4 small tomatoes 

6 big cloves garlic

2 dried red peppers

2 tablespoons sherry or red wine vinegar

sea salt 

Heat oven to 400F. Drizzle a little oil on a baking sheet and smear it around, lay the onions on the sheet in a single layer, and roast about 45 minutes, until the onions are very tender through and browning.See on the picture how is the tradition in Cataluña. 

Served with romesco sauce. The prep work for the sauce takes a little time just because there’s some toasting and roasting involved, but you can do that ahead of time, even the day before.