Prepare to transform your ordinary grilling experience into an extraordinary culinary journey with this mouthwatering Spanish-inspired dish that will make your taste buds dance! Imagine tender, charcoal-kissed leeks with a stunning golden-brown exterior, drizzled with a rich, nutty Romesco sauce that brings explosive flavor to every single bite. This isn't just a recipe—it's a gourmet adventure that elevates simple vegetables into a restaurant-worthy masterpiece that will impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 leeks
- 2 tablespoons olive oil
- Salt to taste
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
Instructions
- Prepare the leeks by trimming off the dark green tops and root ends. Slice leeks lengthwise, keeping the base intact, and rinse thoroughly under cold water to remove any trapped dirt between layers.
- Pat the leeks dry completely with paper towels. Brush the leeks generously with olive oil and season with salt, ensuring even coating on all surfaces.
- Preheat the charcoal grill to medium-high heat, creating a zone of direct and indirect heat. The grill should reach approximately 400-450°F for optimal grilling.
- For the Romesco sauce, toast the almonds in a dry skillet until golden brown and fragrant. Allow to cool slightly.
- In a food processor, combine roasted red peppers, toasted almonds, garlic cloves, red wine vinegar, smoked paprika, and a pinch of salt. Blend until smooth, adjusting consistency with additional olive oil if needed.
- Place leeks on the hot grill, positioning them perpendicular to the grill grates. Grill for 6-8 minutes per side, rotating to create beautiful char marks and ensuring even cooking.
- Remove leeks when they are tender and have developed a deep golden-brown color with slight charring. Transfer to a serving platter.
- Drizzle the freshly prepared Romesco sauce over the grilled leeks, serving immediately while still warm.
Tips
- Cleaning is crucial: Thoroughly rinse leeks between layers to remove all hidden dirt, which can ruin the dish's texture and taste.
- Drying matters: Ensure leeks are completely dry before oiling to achieve perfect char marks and prevent steaming.
- Grill temperature is key: Maintain a medium-high heat around 400-450°F for optimal grilling and caramelization.
- Use indirect heat zones: Create a two-zone fire to prevent burning and allow more controlled cooking.
- For the Romesco sauce, toasting almonds is non-negotiable—it releases deeper, nuttier flavors that elevate the entire dish.
- Don't rush the grilling: Patience creates those beautiful grill marks and ensures leeks are tender throughout.
- Serve immediately: The Romesco sauce and grilled leeks are best enjoyed warm for maximum flavor impact.
Nutrition Facts
Calories: 196kcal
Carbohydrates: 11g
Protein: 5g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
