Calçotada

Grill the calçots over a hot flame until the outer layers are blackened and the centers feel tender.

Wrap the grilled onions briefly so they steam and loosen their charred skins.

Blend roasted tomatoes, garlic, almonds, ñora pepper, vinegar, olive oil, salt, and bread into a thick romesco.

Peel away the blackened onion layers to expose the soft white interiors.

Serve the calçots piled on a tile or platter with romesco for dipping.