- 1 small ancho chile, seeded
- 3 tablespoons hazelnuts
- Two 1/2-inch-thick slices baguette, toasted and torn into 1-inch pieces
- 3 tablespoons roasted almonds, preferably Marcona, coarsely chopped
- 1 garlic clove, chopped
- 2 plum tomatoes—peeled, seeded and coarsely chopped
- 1 roasted red pepper from a jar, cut into 1-inch pieces
- 1/2 tablespoon sherry vinegar
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 tablespoon chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 16 baby leeks or thick scallions, trimmed
How to make this recipe
- Light a grill. Preheat the oven to 350°. In a small heatproof bowl, cover the ancho with hot tap water and soak until softened, about 15 minutes. Drain.
- Meanwhile, in a pie plate, toast the hazelnuts in the oven for about 10 minutes, or until fragrant and lightly browned. Let the hazelnuts cool, then transfer them to a kitchen towel and rub them together to remove the skins. Transfer the hazelnuts to a work surface and let cool completely, then coarsely chop.
- In a food processor, combine the ancho with the hazelnuts, toasted baguette, almonds and garlic and process to a smooth paste. Add the tomatoes, roasted red pepper and vinegar and puree. With the machine on, slowly pour in the 1/4 cup of olive oil and process until blended and smooth. Scrape the romesco sauce into a bowl, stir in the parsley and season with salt and black pepper.
- Brush the leeks with oil and season with salt and pepper. Grill over high heat until charred all over, about 3 minutes. Serve with the romesco sauce alongside.
The romesco sauce can be refrigerated for up to 2 days. Bring to room temperature before serving.
To go with these grilled baby leeks, pour Catalonia's (and Spain's) most famous sparkling white wine, Cava. Avinyó's citrusy nonvintage Brut is Mantuano's choice.