Calcots and romesco recipe inspiration Brindisa
The Calçotada is one of the best-known Catalan traditions. It is a celebration of the seasonal vegetable, the calçot, similar to a leek or large spring onion. In the feast calçots are typically barbecued  and dipped in Romesco sauce. They are usually accompanied by grilled meats, and side dishes of white beans and escalivada.

CALCOTS

Method

  1. Fire up the grill.
  2. Lay the calçots in the grill. Make sure they are not on top of each other so all of them cook evenly.
  3. Cook on high heat for a few minutes and when they are charred flip them to cook on the other side until they are thoroughly blackened.
  4. Take them out of the grill and wrap them in newspaper so they continue cooking for another 15 minutes.
  5. Unwrap them and serve them with Romesco sauce.

Little tips

Don’t cut the tips or roots, these will keep all the juices and flavours inside the calçots while cooking.

To eat them, with one hand hold the inner green ends and with the other peel the blackened outer skin, pulling down from the tip, then dip in Romesco sauce. To avoid a mess, we recommend you eat them wearing a bib!

See the video here.

ESCALIVADA

Method:

  1. Heat the oven to 200º C/gas mark 6.
  2. Cut slits in the whole aubergines and place in a roasting tin with the whole red peppers, tomatoes, onions, tomatoes (optional) and garlic, coating them all well with 2 tablespoons of olive oil.
  3. Roast for about 45 minutes or until the skins have turned black - they should be charred on the outside and soft to touch. Then take the vegetables out of the oven until they are cool enough to handle.  
  4. Remove the skins carefully and cut the vegetables into rough strips, except 2 cloves of the garlic, and arrange in a serving dish.
  5. Mash 2 of the garlic cloves and combine with the rest of the olive oil, vinegar and seasoning to make a dressing and toss through the vegetables.
  6. Serve warm or allow to marinade in the fridge for a couple of hours, as you prefer. Scatter with some chopped parsley before serving.

GRILLED MEATS AND WHITE BEANS

In your grill cook your chorizo, morcilla and panceta. Serve them with white beans as a side dish. 

Calçotada

Cooking timeCooking time: 30-40 mins
Ready in: 45 mins
Prep time: 5 mins
Serves: 5-6 people
The Calçotada is one of the best-known Catalan traditions. It is a celebration of the seasonal vegetable, the calçot, similar to a leek or large spring onion. In the feast calçots are typically barbecued  and dipped in Romesco sauce. They are usually accompanied by grilled meats, and side dishes of white beans and escalivada.

Ingredients

Brindisa products

Calçots
Romesco sauce
Salt
2 medium red peppers or Navarrico piquillo pepper strips
4 tablespoons Brindisa Arbequina Olive Oil
1 tablespoon Unio Moscatel Vinegar
White beans
Morcilla with onions
Parrilla cooking chorizo
Panceta

Other products

2 aubergines
2 medium onions
2 medium tomatoes
4 cloves of garlic

Shop the recipe - 8 products available

Jar of Brindisa Romesco sauce beside a fresh artichoke, ceramic tiles, and a bowl of rich, red romesco with a spoon
Brindisa Romesco Sauce, 200g
Mild Ñora pepper, toasted almonds, roast tomatoes & garlic. Sauce for salads, vegetables & fish. A Catalan speciality, this is made using a combination of hazelnuts, almonds, sweet nora peppers and tomatoes. A rich, nutty sauce with a real depth of flavour. Serving suggestions: traditionally eaten with fish or grilled calçots, it is equally good with steamed vegetables, asparagus or roast chicken, xatonada salad (salt cod and frisee salad) or with grilled escalivada.
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£5.25
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Navarrico Piquillo Pepper Strips Brindisa Spanish FoodsNavarrico Piquillo Pepper Strips Brindisa Spanish Foods
Navarrico Lodosa Piquillo Pepper Strips, 390g
Potent sweetness. Crimson red. Flamed then hand peeled and packed. Great impact in any dish. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown and packed in Navarra, these piquillo peppers are roasted and then peeled by hand. The strips are a byproduct of the peeling and their flavour is intense, sweet and mildly piquant.
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£9.25
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Brindisa Arbequina Olive Oil 1L
Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.
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£20.25
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Unio Moscatel vinegar - Brindisa Spanish food
Unio Moscatel Vinegar 50cl
Single varietal vinegars offer subtlety and variety whatever they may be used for. This moscatel vinegar is produced by the Schutzenbach method of cold acetification which allows for the flavours of the grape variety to remain distinct. This is a delightfully floral vinegar with sweet stone fruit flavours. A 2-star Winner in Great Taste Awards 2023.
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Perello Alargada White Beans 720g
Cooked white long rounded beans similar to haricot beans. Elegant and creamy. These alargada beans are very versatile, being perfect for purées, stews, or even salads. Taste profile: With a complex flavour, these beans are earthy with slightly sweet notes when tasted.
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£4.25
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morcilla black pudding in a plate with two garlic headsBrindisa Black Pudding with Onion Brindisa Spanish Foods
Brindisa Morcilla Black Pudding with Onions, 6 pieces
Soft, melting black pudding. Sweetness from onions. Grill or BBQ, a breakfast treat. Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish. This Catalan variety is a soft type, made to be cooked, and contains a good quantity of onion, giving it a pleasant sweetness. The cocktail-sized puddings can be fried, grilled, baked or poached or cooked down to give texture to casseroles. Approximately 600g in weight
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£9.25
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chorizo sausages on a marble board, vibrant red and two candy beetroot
Brindisa Mild Cooking Chorizo, 6 pieces
Gentle paprika warmth and richness. Traditional style cooking chorizo. Great on the parilla grill. These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached in wine or cider, or casseroled with equally good results.  The flavour is pleasingly meaty, the texture is firm. Each pack contains six pieces with an approximate weight of 350g
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£6.95
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panceta with paprika piece on a tile, a bowl with paprika and artichokespanceta rubbed paprica pancetta smoked brindisa spanish food
Pablo Smoked Panceta Piece 250g
Panceta (cured pork belly) is a great kitchen staple. Ours comes smoked from Cecinas Pablo in north western Spain and adobada (rubbed with paprika).
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CALCOTS

Method

  1. Fire up the grill.
  2. Lay the calçots in the grill. Make sure they are not on top of each other so all of them cook evenly.
  3. Cook on high heat for a few minutes and when they are charred flip them to cook on the other side until they are thoroughly blackened.
  4. Take them out of the grill and wrap them in newspaper so they continue cooking for another 15 minutes.
  5. Unwrap them and serve them with Romesco sauce.

Little tips

Don’t cut the tips or roots, these will keep all the juices and flavours inside the calçots while cooking.

To eat them, with one hand hold the inner green ends and with the other peel the blackened outer skin, pulling down from the tip, then dip in Romesco sauce. To avoid a mess, we recommend you eat them wearing a bib!

See the video here.

ESCALIVADA

Method:

  1. Heat the oven to 200º C/gas mark 6.
  2. Cut slits in the whole aubergines and place in a roasting tin with the whole red peppers, tomatoes, onions, tomatoes (optional) and garlic, coating them all well with 2 tablespoons of olive oil.
  3. Roast for about 45 minutes or until the skins have turned black - they should be charred on the outside and soft to touch. Then take the vegetables out of the oven until they are cool enough to handle.  
  4. Remove the skins carefully and cut the vegetables into rough strips, except 2 cloves of the garlic, and arrange in a serving dish.
  5. Mash 2 of the garlic cloves and combine with the rest of the olive oil, vinegar and seasoning to make a dressing and toss through the vegetables.
  6. Serve warm or allow to marinade in the fridge for a couple of hours, as you prefer. Scatter with some chopped parsley before serving.

GRILLED MEATS AND WHITE BEANS

In your grill cook your chorizo, morcilla and panceta. Serve them with white beans as a side dish. 

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Señorío Acorn Fed 100% Ibérico Ham, Hand-Carved, 100g
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa. This DOP Extremadura Ibérico de bellota ham is made from animals that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams.
(13)
£31.75
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Jar of Ortiz Sardines a la Antigua in Olive Oil
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Ortiz Sardines in Olive Oil, 190g
Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.
(8)
£8.25
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Perell olive oil packaging with three tins of olives on a white surface and peach-colored backgroundThree tins of Perello on a white surface with a peach-colored background
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Perelló Olive Trio Gift
Celebrate 60 years of Perelló with our olive selection pack, now in a brand-new, branded Perelló box – perfect for gifting! This pack includes all three of our signature Perelló olive snacks: Gordal Olives – Big, green, and crisp, these iconic olives are a chef's favourite and are even better when stuffed with orange. Manzanilla Olives – A classic Spanish table olive that’s perfectly moreish and always a crowd-pleaser. Olive and Pickle Cocktail Mix – A tapas bar favourite, packed with the perfect balance of flavour. Each variety is marinated with a little kick from guindilla chillies, adding just the right amount of heat. Please note that the tins are delicate and may get a little dented in transit. We don’t offer refunds or replacements for dented tins, unless the product inside is compromised or the tin is leaking.
(12)
£10.95
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smoked catalan almonds - Brindisa Spanish foods Perello smoked catalan almonds cluster
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Perello Smoked Catalan Almonds 150g
Oval Catalan almonds are grown in the Mediterranean and widely enjoyed all over Spain. Naturally sweet with a bitter edge, a well-balanced smokiness complements the almond with a gently woody aroma.   Expertly selected, then fried and gently oak-smoked overnight, Perelló Smoked Catalan Almonds make a perfect match with a cold beer, cava or sherry.  Perelló Nuts and Snacks are exactly the same ingredients, recipes and quality as our well-loved Brindisa nut and snack range.  A 3-star Great Taste Awards winner in 2024 Feedback from the judges:  "The subtle aroma of smoke did not prepare us for the intense and incredible flavour profile of these almonds. Absolute perfection and the smoke flavour is expertly judged. We wanted more and more!"  
(28)
£7.50
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Assorted food products including cheese, chips, and drinks on a table with decorative elements.Plated cured Ibérico meat, sliced chorizo on a board, and crackers on a beige background
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Out of stock
No Cook Tapas Box
Our No Cook Tapas Box offers an effortless way to host a luxury tapas night! Spend more time with your guests and less time preparing. Juicy Gordal olives, hand-carved jamón Ibérico de bellota, smoky chorizo, and delicate Cantabrian anchovies sit alongside artisan cheeses, crisp olive oil biscuits, and accompaniments that bring everything together. Every product has been chosen for balance and authenticity, so you can lay out a table that looks abundant and tastes exceptional, with no cooking required. Simply open, serve, and enjoy the flavours of Spain at their most vibrant. Feeds around 6 people as a main or 6-8 as a grazing board. To inspire your culinary journey, the box includes a leaflet with recipe ideas, and you can take a sneak peek at some of the delicious dishes you can create here. Please note the below:- If any of the above items are unavailable at time of dispatch, we will substitute with an equally delicious product.- Currently, while we await the return of our branded coloured display boxes, this hamper will be delivered in a secure outer box and an unbranded presentation box that will differ from the packaging shown in the product images. Thank you for your understanding.
(4)
£95.00 £89.95
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
Out of stock
Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
(1)
£714.00
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Teruel Serrano Ham Leg DOP Brindisa Spanish Foods
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Teruel Cured Ham, Whole
Delicate sweetness. Mild saltiness. Long cure. Intense nuanced flavour. A classic mountain ham. This Teruel DOP ham is made from the meat of pigs raised and cured in the province of Teruel in Aragon, and is cured for a minimum of 18 months, allowing it to develop a full, deep flavour.  The strict terms of the DOP result in a ham that has a clean, porky aroma, an excellent balance of sweet and savoury notes and a full, rich finish. Minimum weight 7kg. Find out more about Spanish Ham and how to carve at our Ham School. You may see white or grey mould on the outside of your ham. This is natural and occurs as the ham continues to cure. Simply wipe it off with a damp cloth, or trim it away with the skin and yellow fat when carving. This won’t affect the ham’s quality.
(2)
£210.00
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