Charred Leeks with Spicy Dip

There is a Spanish spring onion called calcot, which is eaten in Catalonia to celebrate the arrival of spring. Similar to a small leek, they are grilled until charred and then wrapped in newspaper to give a steam finish. Inspired by this great celebration of the arrival of spring, here are robata baby leeks with a romesco-inspired dipping sauce, substituting a few of the traditional Spanish ingredients with their Japanese counterparts.