Begin by removing the seeds from the ñora peppers. Soak them in hot water for about 30 minutes to soften. If possible, soak them in room-temperature water overnight for better results.

Preheat your broiler. Slice the tomatoes in half, place them on a foil-lined baking tray, and broil for 6–7 minutes until their skins blister.

In a small skillet, toast the hazelnuts and almonds until fragrant, then set aside.

Peel the garlic cloves. Heat 1 tablespoon of olive oil in the same skillet and fry the softened ñora peppers for a few minutes. Remove and set aside. Reduce the heat, and lightly sauté 4 garlic cloves until golden. Remove and reserve. Fry the slice of bread on both sides in the skillet until crisp.

Using a mortar and pestle, begin by crushing the raw garlic cloves into a paste. Gradually add the sautéed garlic and continue mashing. Incorporate the softened pepper pulp, mashing well to combine.

Add the chopped parsley, toasted almonds, hazelnuts, and fried bread to the mortar, mashing thoroughly after each addition to create a cohesive mixture.

Peel the broiled tomatoes, discard the seeds, and finely chop the flesh. Stir the chopped tomatoes into the mixture.

Pour in the wine vinegar and mix to combine. Slowly drizzle in the olive oil while stirring continuously to emulsify the sauce. Season with salt to taste.

Clean the calçots or green onions, trimming off the roots and outer layers as needed.

For authentic flavor, grill the calçots over an open flame until the outer skins are charred and blackened. Alternatively, use a flat pan over high heat. Place the green onions on the hot pan in batches, allowing each side to char evenly before turning.

Once charred, wrap the calçots in newspaper to steam and sweat. This will help soften the flesh and make peeling easier.

Arrange the calçots on a terracotta dish and serve warm with the prepared romesco sauce on the side.