Clean and wash the "calçots" and line them up on a wire barbecue grill.
Make an open fire with twigs, kindling or charcoal (in Catalonia they use vine wood) and place the grill over the flames. Roast the "calçots" until blackened on both sides.
Remove from the heat and wrap them in paper to finish cooking.
Peel the "calçots" and dip in Romesco sauce (made with peppers, hazelnuts, garlic, tomato and olive oil) before eating.
When cooking a large quantity of calçots, cut off the roots and excess leaves and thread them onto a wire through the green part at the top. This makes them easier to handle and turn over.
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