Fresh-Pressed Olive Oil Club

Grilled Spring Onions with Romesco (Calçots)

Grilled Spring Onions with Romesco (Calçots)

A specialty of Catalonia, these leek-like onions—traditionally grilled over olive wood fires and served with nutty, brick-red romesco—are messy but delightful!


  • 2 bunches large spring onions or scallions, trimmed, or small leeks
  • Coarse salt (kosher or sea) to taste
  • Romesco Sauce, for serving (recipe follows)
  • Extra virgin olive oil, for serving
  • Freshly ground black pepper, to taste, for serving


Step 1

Preheat the grill or grill pan to high. (If desired, you can also use your oven’s broiler.)

Step 2

When ready to cook, arrange the scallions on the hot grate and grill, turning with tongs, until charred all over, 8 to 10 minutes (scallions will take less time than leeks). Season the onions with plenty of salt as they cook. Wrap the charred onions in a thick layer of paper towels (or use newspaper as they do in Spain). Let rest for 10 minutes.

Step 3

Unwrap the onions and pick away the charred skin and root end with your fingers. Serve warm with Romesco Sauce and olive oil.

Serves 4 — Recipe adapted from Planet Barbecue by Steven Raichlen (Workman, 2010)