The Evasive Calçot And The Promiscuous Romesco

• Calcot
• 8 Mexican green onions
• 3 pounds lump wood charcoal (like oak or mesquite)
• Olive oil
• Sea salt
• Romesco
• 2 to 4 dried peppers, I like Spanish Noras* or cascabels, soaked in water for 2 hours
• 2 slices stale, crusty bread
• 3/4 cup light Spanish or Californian olive oil
• 3 to 4 ounces Marcona almonds
• 1 tablespoon sherry vinegar
• 4 cloves garlic, coarsely chopped
• Sea salt

1. Build a fire in your grill.
2. Brush the onions with olive oil.
3. Grill onions over a low flame until they begin to char on the outside.
4. Remove from the grill and wrap them with newspaper. Wrap the whole thing with cling wrap and allow this package to steam for at least one hour (thank you for that tip, Colman Andrews). You want the bulb ends of the onions to become creamy and soft.
5. While the alliums are resting in their package, make your romesco
6. Cut the tops off of the soaked peppers. Seed them and chop them roughly.
7. Lightly toast the almonds. You can do this on the stovetop, or in a sheet pan in the oven.
8. Cut up your bread into cubes. Chop the garlic
9. Place peppers, almonds, and bread in your food processor and pulse. Drizzle in the olive oil and vinegar. Hit this with sea salt to taste.
10. Serve the romesco with the grilled onions. Your guests can slide off the burnt skin with their fingers.
11. *You can find ?oras on line through La Espanola or Surfas

calueot, green onions, lump wood charcoal, olive oil, salt, peppers, stale, light spanish, almonds, sherry vinegar, garlic, salt

Taken from food52.com/recipes/17161-the-evasive-calcot-and-the-promiscuous-romesco (may not work)