Calçots en tempura con Salsa Romesco

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with potential health benefits.

Prepare the calçots by trimming the roots and removing any damaged outer layers.

In a bowl, mix tempura flour and salt.

Gradually add beer to the flour mixture, whisking until smooth and slightly thick.

Heat olive oil and sunflower oil in a deep pan over medium-high heat until shimmering.

Dip each calçot into the tempura batter, allowing excess to drip off.

Carefully place the battered calçots into the hot oil, frying in batches until golden brown, about 3-4 minutes.

Remove calçots from oil and drain on paper towels.

For the romesco sauce, roast tomatoes and garlic under the broiler until charred, about 10 minutes.

In a blender, combine roasted vegetables, toasted bread, hazelnuts, sherry vinegar, and salt.

Blend until smooth, adjusting seasoning to taste.

Serve the tempura calçots hot with the romesco sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens