Charred Leeks with Romesco Sauce
This recipe is inspired by the Catalan tradition of eating grilled calçots with a creamy fresh romesco sauce. The leeks respond really well to intense heat and work beautifully with the richness of the romesco.
A squeeze of fresh lime and a scattering of almonds finishes it off. Romesco has roots in Tarragona, where the fishing community would eat it with freshly caught produce.
Ingredients
Getting started
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below for the full instructions
![Leeks_Method_001.jpg](https://images.squarespace-cdn.com/content/v1/5ea4aa4f4806ba438896248b/1617914944744-K21ETV4SP5BYOH30OE3C/Leeks_Method_001.jpg)
![Leeks_Method_002.jpg](https://images.squarespace-cdn.com/content/v1/5ea4aa4f4806ba438896248b/1617914944754-L0ZSRA7LONRR7BDKXADI/Leeks_Method_002.jpg)