La Calçotada

Name: La Calçotada
Yield: Serves six
Cuisine: Spanish
Ingredients: 25 g/1 oz/¼ cup hazelnuts, blanched; 2-3 ñoras or other mild dried red chillies, such as Mexican anchos or guajillos; 4 slices French bread, each about 2cm/¾in thick; chopped fresh parsley, to garnish; squeeze of lemon juice (optional); 3 bunches of plump spring onions (scallions), or Chinese green onions, which are about 2.5 cm/1in across the bulb; 2 large tomatoes, halved and seeded; 1 large red (bell) pepper, halved and seeded; 75-90 ml/5-6 tbsp olive oil; 15 ml/1 tbsp sherry vinegar; olive oil, for brushing; 4-6 large garlic cloves, unpeeled

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Spring onions (calçot) have their own festival in the province of Tarragona. It is a day to mark the return of better weather, and in the past the onions, which were picked when rather bigger than our standard spring onions, were barbecued in the fields.

Ingredients

3 bunches of plump spring onions (scallions), or Chinese green onions, which are about 2.5 cm/1

Europe
Spain
Tarragona
Supper
Mediterranean
Summer
Vegan

Method

Prepare the sauce. Soak the dried chillies in hot water for about 30 minutes. Preheat the oven to 220°C/425°F/Gas 7.
Heat the remaining oil in a

Ingredients

Method

Photos