Grilled Shallot with Romesco

A take on the classic Spanish dish of Calcots and Romesco

Preparation Time- 10 minutes

Cooking Time- 15 minutes

Ingredients

For the alliums:

  • 5 echalion shallots, peeled and halved

  • 1 bunch of spring onions

  • 2 tbsp extra virgin olive oil

  • Handful of parsley, finely chopped

  • Handful of tarragon, finely chopped

  • Zest and juice of 1 lemon

  • Flaky sea salt and black pepper, to taste

For theromesco:

  • 1 tbsp olive oil

  • 1 slice stale white bread, torn roughly into 2cm chunks

  • 50g almonds

  • 1 garlic clove, peeled and sliced

  • 100g roasted red peppers, from a jar, drained

  • ½ tbsp smoked paprika

  • 2 tbsp sherry vinegar

  • 100ml extra virgin olive oil

  • Salt and pepper, to taste

Method

  1. Toss the echalion shallots and spring onions in a large bowl with the 2tbsp olive oil, herbs (reserving a few leaves for garnish), lemon zest and juice, and seasoning. Put to one side to marinate.

  2. Meanwhile make the Romesco sauce - heat the 1 tbsp olive oil in a frying pan and fry the bread chunks, almonds, and garlic until golden.

  3. Add the bread mix to a blender with the roasted red peppers, smoked paprika, sherry vinegar, 100ml olive oil and salt, and blend into a lightly textured sauce.

  4. Put a griddle pan or BBQ on a high heat, and once smoking hot, add the marinated shallots. Cook for a few minutes on each side until charred and soft. Remove to a plate. Add the spring onions – these will only take up to 1 minute per side o get charred and soft.

Credit: UK Shallots

Aisling GilheanyComment