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Ludovicus Spanish Leeks
calcots 1
calcots 2
calcots 3


Serves 4 people


  • Big bunch of calçots or the best baby leeks/ green onions that you can find



  • 1 Bell pepper or a couple small ones

  • 1 Hot chili pepper

  • 2 Tomatoes

  • 50 g. Hazelnuts

  • 1 Tbsp. Pimentón de la vera or smoked paprika

  • 1 Garlic clove

  • 1 Tbsp. Cherry vinegar

  • 40 ml. Extra virgin olive oil

  • 2 Springs of parsley

  • Salt to taste


Add the calçots to a hot grill and let them get charred. Transfer them to a tray and cover in some newspaper with something heavy on top. Grill the bell peppers, hot chili pepper and tomatoes. When the peppers are completely black, remove from the grill and onto a glass bowl. Immediately cover with plastic wrap to let them sweat for a couple of minutes. Uncover and peel them with your hands, removing the charred skin and the seeds.

Add to a blender along with the tomatoes and the rest of the ingredients for the sauce. Salt to taste and transfer to individual bowls.

Uncover the calçots from the newspaper and start peeling them. You’ll need to squeeze the top part (where the root’s at) and pull it from the center green leaves. You’ll reveal a delicious and tender leek in the inside! Dip them in the Romesco sauce and enjoy with a delicious glass of Ludovicus!

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