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Feb 9, 2009 09:19 PM


I do not have access to calcots, nor have I ever tried them before. I have heard that they are a cross between a scallion and a leek (not an exact definition). Which would you consider to be an appropriate substitution for grilling and serving w/romesco?

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  1. Scallion ...
    We have a wide variety of scallions out here, some as big as my thumb and they have a fairly robust onion flavor, so I figured they'd work out just fine. Leeks, IMHO, are far too mild in flavor to provide anything more than a vehicle for carrying the sauce to the open mouth.

    1 Reply
    1. re: todao

      I'd try a small, as in skinny, leek. A scallion is too small and the romesco would overwhelm it when it's grilled.