Calcots and romesco sauce

1) Light a charcoal barbecue and add some kindling, to produce some flames or heat a heavy-based pan or griddle pan over as high a heat as you can.
2) Clean the calçots and rub all over with olive oil.
3) Cook the calcots on the barbeque until browned all over are bubbling up and tender.
4) Meanwhile blitz all the ingredients for the romesco sauce together in a blender until you have a chunky sauce.
5) Cover 2 of the tiles with baking paper and put the calçots in and wrap them.
6) Cover the tile with another tile and leave at least 5 minutes for the calçots to become really tender and melt in the mouth.
7) Serve the calçots with the romesco sauce. See the link above for how to eat them.