No calçotada would be complete without a generous helping of Catalonian standard romesco sauce. And while the preparation of the calçots is fairly straightforward (they are roasted over an open wood fire and then wrapped steaming hot in newspaper to help remove their charred outer layers), it is the preparation of this orange-red sauce that truly sets the bar for a heightened gastronomic experience.
Though every family has their own, often secret, version of this sauce, its main ingredients are more or less as follows: toasted almonds and hazelnuts, roasted tomatoes and garlic, olive oil, vinegar, parsley, salt and small red peppers called nyora. It should also be pointed out that true romesco is blended together with a mortar and pestle.
However, if you don’t happen to have a Spanish grandmother around to share her romesco recipe with you, you can try this delicious recipe for romesco sauce on Foods and Wines from Spain. Of course, don’t forget the calçots!