Grilled Green Onions with Romesco

Name: Grilled Green Onions with Romesco
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 dried ancho chile, stemmed, halved, and seeded; 11 tbsp. extra-virgin olive oil; 1 ⁄ 2 cup whole blanched almonds; 1 slice crustless white bread, roughly chopped; 3 cloves garlic, smashed; 1 yellow onion, thinly sliced; 4 tsp. smoked paprika; 1 1 ⁄ 2 cups roughly chopped jarred roasted peppers; 2 1 ⁄ 2 tbsp. sherry vinegar; Kosher salt and freshly ground black pepper, to taste; 2 lb. scallions

Serves
serves 4-6

TIM E. WHITE/ALAMY

Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.

Ingredients

1 dried ancho chile, stemmed, halved, and seeded
11 tbsp. extra-virgin olive oil
¹⁄₂ cup whole blanched almonds
1 slice crustless white bread, roughly chopped
3 cloves garlic, smashed
1 yellow onion, thinly sliced
4 tsp. smoked paprika
1 ¹⁄₂ cups roughly chopped jarred roasted peppers
2 ¹⁄₂ tbsp. sherry vinegar
Kosher salt and freshly ground black pepper, to taste
2 lb. scallions

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Instructions

Step 1

Put chile and 2 cups boiling water into a bowl; let soften 5 minutes. Drain chile; roughly chop. Heat 8 tbsp. oil in a 10" skillet over medium-high heat. Add almonds and bread; cook until golden, 3–4 minutes. Transfer almond mixture to a bowl with a slotted spoon. Return skillet to medium heat. Add chiles, garlic, and onions; cook until golden, 3–4 minutes. Add paprika; cook for 1 minute. Put chile mixture, almond mixture, peppers, and vinegar into a food processor; purée. Season romesco sauce with salt and pepper; set aside.

Step 2

Build a medium-hot charcoal fire or heat a gas grill to medium-high heat. Drizzle scallions with remaining oil; season with salt and pepper. Grill until charred and tender, 5–6 minutes. Serve with romesco sauce.

Put chile and 2 cups boiling water into a bowl; let soften 5 minutes. Drain chile; roughly chop. Heat 8 tbsp. oil in a 10" skillet over medium-high heat. Add almonds and bread; cook until golden, 3–4 minutes. Transfer almond mixture to a bowl with a slotted spoon. Return skillet to medium heat. Add chiles, garlic, and onions; cook until golden, 3–4 minutes. Add paprika; cook for 1 minute. Put chile mixture, almond mixture, peppers, and vinegar into a food processor; purée. Season romesco sauce with salt and pepper; set aside.
Build a medium-hot charcoal fire or heat a gas grill to medium-high heat. Drizzle scallions with remaining oil; season with salt and pepper. Grill until charred and tender, 5–6 minutes. Serve with romesco sauce.