Romesco sauce is the quintessential accompaniment to calçots. This typical Catalan sauce owes its delicious flavor to the combination of roasted tomatoes and toasted hazelnuts. Despite also containing garlic and ñora pepper paste, it's not at all a spicy sauce, but its intense flavor pairs perfectly with all kinds of dishes.
Calçots are only eaten in season, however, it is increasingly common to find romesco sauce throughout the year, especially as an accompaniment to fish.
Oriol Casals, chef of Teòric Taverna Gastronòmica, assures us that the secret to a good romesco is to use a good tomato. He recommends using hanging tomatoes, but as long as they're good, other varieties can always be used.
Dare to prepare this delicious recipe at home to accompany all types of grilled meats, fish, and vegetables!
Index
- 1 Necessary ingredients
- 2 How to prepare Romesco Sauce
- 3 Tricks to Get the Best Romesco Sauce
- 4 Ingredients
- 5 Instructions
Necessary ingredients
With this recipe, you can make enough romesco sauce for an entire calçotada! If you don't need as much sauce, remember you can adjust the ingredients by selecting the number of servings you want from our menu.
How to prepare Romesco Sauce
〉You can do this step a couple of days in advance if you like. Simply store the ñora paste in a small jar in the refrigerator until ready to use.
Tips for making the best romesco sauce
- You can vary the amounts of each ingredient if you prefer. A sauce with more nuts will be thicker and more toasted, while one with more tomato will have a more intense flavor and color.
- If you're preparing the romesco sauce for a calçotada, it's best to make it thinner so the calçots are easier to spread. However, if you're preparing it as a side dish to spread on bread, a thicker sauce is better.
- When adding vinegar, it's best to start with a small splash and taste to see if it needs more. If we add too much vinegar, we'll have to add more of everything to correct it.
