Calcots with Romesco Sauce, or Calcots con Salsa Romesco, is a delightful dish that features grilled green onions served with a rich, nutty romesco sauce. This dish is particularly popular in Catalonia, where it is often enjoyed during the calçotada, a traditional springtime barbecue.

The origins of calcots can be traced back to the late 19th century in the town of Valls, where they were first cultivated. These long, sweet green onions are typically grilled over an open flame until charred, enhancing their natural sweetness and flavor. The accompanying romesco sauce, made from roasted red peppers, tomatoes, garlic, and nuts, adds a deliciously smoky and tangy contrast.

To prepare this dish, start by grilling the calcots until they are tender and slightly charred. While they are grilling, you can make the romesco sauce by blending roasted peppers, tomatoes, garlic, nuts, and olive oil until smooth. Once the calcots are ready, serve them hot with the romesco sauce for dipping.

For those looking to customize their dish, consider adding a sprinkle of fresh herbs or a dash of chili flakes to the romesco sauce for an extra kick. You can also experiment with different types of nuts, such as almonds or hazelnuts, to create a unique flavor profile.

In Spain, calcots are often served as part of a festive gathering, where friends and family come together to enjoy the grilled onions and sauce. They are typically enjoyed outdoors, making them a perfect dish for spring and summer celebrations.

While Calcots with Romesco Sauce is a delicious treat, it's worth noting that the dish can be high in calories due to the olive oil used in the sauce. Enjoying it in moderation, especially if you're watching your calorie intake, will allow you to savor its rich flavors without overindulging.