Back to recipes

Grilled Shallots and Spring Onions with Romesco

A take on the classic Spanish dish of calcots and romesco, we’ve added even more alliums in the form of sweet, charred echalion shallots. Any leftover romesco is delicious on toast, stirred through beans or even as a dip.

pot logo
Sides & Salads
clock icon
Preparation Time
10 minutes
clock icon
Cooking Time
15 minutes
hearth outline
heart filled


What to do:


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 andjuice, and seasoning. Put to one side to marinate.


Meanwhile make the romesco sauce - heat the 1 tbsp olive oil in a fryingpan and fry the bread chunks, almonds, and garlic until golden.


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 texturedsauce.


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

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

Recipe Tags:

No items found.

You might also like...