Catalan Calçots – Spring Onions

Ingredients for 2 servings:

• 12 spring onions (nice thick stalks)
• 150 g butter
• 1 egg yolk
• 1 tbsp red wine vinegar
• 2 tbsp water
• 2 cloves garlic, finely chopped
• ½ tsp cumin powder
• ½ tsp paprika powder
• ½ tsp Pul Biber
• 2 tbsp, heaped Ajvar, hot
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

that’s how I like them best

Trim the green parts from the spring onions. Remove the soft outer leaves from the white stalks. Wash the stalks if necessary and place them dry next to each other on a baking sheet. Season lightly with salt and pepper. Each portion should be about 300g. Grill in the oven at 220°C (top/bottom heat) for about 15 minutes, then turn over and grill for another 20 minutes. Cover with a baking sheet or aluminum foil and leave in the oven for about 5 minutes. While the onions are in the oven, prepare the paprika sauce. Heat the butter until the liquid has evaporated and the butter is clear. Let cool slightly. Mix the egg yolks, red wine vinegar, water, garlic, cumin, chili flakes, and paprika in a metal bowl. Beat over a very hot water bath until creamy. Then very slowly add the butter to the egg mixture, stirring with a small whisk. Now mix in the 2 tablespoons of ajvar and season with salt to taste. Arrange the onions on plates and pour the paprika sauce over the onions.