Pan Roasted Green Onion Romesco Spanish Food

PAN ROASTED GREEN ONION ROMESCO (SPANISH)

Steps:

• Preheat the broiler. Put a large skillet over high heat.
• Put the green onions into a bowl, drizzle with olive oil, and season with salt and pepper, to taste. Toss well to coat. When the pan is smoking, add some olive oil to it and immediately add the green onions in 1 layer. Keep the onions moving until they are browned on all sides but are still crisp in the middle. Put them onto several sheets of newspaper and wrap them up to steam.
• Arrange the peppers and tomatoes on a baking pan and broil, turning often, until they are black and charred on all sides. Put the peppers in a bowl and cover it with plastic wrap. Put the tomatoes on a board to cool a bit. Toast the bread under the broiler.
• When the peppers are steamed and cool enough to handle, peel off the skin, remove the stem and seeds, and put them into the bowl of a food processor. Peel and seed the tomatoes and add them to the food processor. Cut the toasted bread into cubes and add it in too. Add the almonds, garlic, paprika, and vinegar and start pulsing. Drizzle in the olive oil while pulsing. Taste and check the seasoning for salt and pepper. Transfer the sauce to a serving bowl.
• Unwrap the green onions and peel off the charred outer layer. Arrange them on a serving platter and serve them with the sauce for dipping.

ROMESCO SAUCE

Steps:

• Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
• Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
• Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
• Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.