Recipe: Calçots in Beer Batter with Quince Allioli
Calçots in Beer Batter
The best thing about this time of year: calçots. They fill the vegetable stalls of the local markets, so if you’re tempted to take some home, but you’re missing a barbecue, here is an alternative way to enjoy them. Time required: 45 minutes. Serves: 4
INGREDIENTS
- 24 calçots
- 1 egg
- 2 Tbsp flour
- 1 glass of beer
- romesco sauce
- Olive oil and salt
METHOD
- Peel and clean the calçots, leaving the tenderest part.
- Place the thinner calçots to one side, and boil the thicker ones until tender, about five minutes.
- In a bowl, lightly beat the eggs then mix in the flour and beer.
- Cover all the calçots in the batter, one-by-one.
- Heat a generous amount of olive oil in a pan and, when hot, add the calçots and fry until crisp and golden.
- When golden, soak up any excess oil with kitchen paper and serve.
Chef’s tip: You can try our recipe for romesco sauce, or you can serve the battered calçots with the quince allioli recipe below.
Quince Allioli
Originating in the Pyrenees, this peculiar mixture of garlic and fruit makes for an ideal accompaniment to any meat or fish, as well as on toast, or even alongside the calçots arrebossats (above).
INGREDIENTS
- 2 quinces
- 1 pear or apple (chopped)
- 250 ml olive oil
- 4 garlic cloves
- ½ tsp salt
METHOD
- Peel and quarter the quinces and remove the seeds.
- Boil them for 20 minutes. Five minutes before the end, add the chopped pear. Set aside to cool.
- Crush the garlic and salt with a mortar and pestle.
- Add half of the oil, the boiled quinces and pear, and mash together.
- Gradually add the remaining oil, and bring to a smooth paste-like consistency.
BON PROFIT!