Authortapasonline
RatingDifficultyBeginner

Baby leeks with romesco sauce - this is really a tapa version of the famous calçots which are served in Catalonia. You can buy ready-made romesco sauce from a specialist supplier or there is a recipe to make your own - just type "romesco" into the search bar.

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 8 Baby Leeks
 4 tbsp Romesco Sauce
 1 Medium White Oniondiced
 1 Red Peppersliced
 4 Cloves of Garlicpeeled and sliced
 400 g Can of Chopped Tomatoes
 125 ml White Wine
 1 tsp Pimentón Dulcemild smoked paprika
 1 Bay Leaf
 1 Pinch of Sea Salt
 2 tbsp Olive Oil
1

Heat the oil in a large sauté pan or stockpot and brown the chicken thighs. Remove from the pan and set aside.

2

Brush the baby leeks with oilve oil and season.

3

Cook the baby leeks in a griddle pan for about 6 minutes, turning occasionally, until charred on all sides and completely tender.

4

Spread half the romesco sauce on each plate, place the baby leeks on top and sprinkle with the almonds.

Category, , Cooking Method

Ingredients

 8 Baby Leeks
 4 tbsp Romesco Sauce
 1 Medium White Oniondiced
 1 Red Peppersliced
 4 Cloves of Garlicpeeled and sliced
 400 g Can of Chopped Tomatoes
 125 ml White Wine
 1 tsp Pimentón Dulcemild smoked paprika
 1 Bay Leaf
 1 Pinch of Sea Salt
 2 tbsp Olive Oil

Directions

1

Heat the oil in a large sauté pan or stockpot and brown the chicken thighs. Remove from the pan and set aside.

2

Brush the baby leeks with oilve oil and season.

3

Cook the baby leeks in a griddle pan for about 6 minutes, turning occasionally, until charred on all sides and completely tender.

4

Spread half the romesco sauce on each plate, place the baby leeks on top and sprinkle with the almonds.

Puerros con Romesco