(Tim E. White/Alamy)

Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.

1 dried ancho chile, stemmed, halved,and seeded11 tbsp. extra-virgin olive oil1⁄2 cup whole blanched almonds1 slice crustless white bread,roughly chopped3 cloves garlic, smashed1 yellow onion, thinly sliced4 tsp. smoked paprika1 1⁄2 cups roughly choppedjarred roasted peppers2 1⁄2 tbsp. sherry vinegarKosher salt and freshly ground black pepper,to taste2 lbs. scallions

1. Put chile and 2 cups boiling water into a bowl; let soften 5 minutes. Drain chile; roughly chop. Heat 8 tbsp. oil in a 10" skillet over medium-high heat. Add almonds and bread; cook until golden, 3–4 minutes. Transfer almond mixture to a bowl with a slotted spoon. Return skillet to medium heat. Add chiles, garlic, and onions; cook until golden, 3–4 minutes. Add paprika; cook for 1 minute. Put chile mixture, almond mixture, peppers, and vinegar into a food processor; purée. Season romesco sauce with salt and pepper; set aside.

2. Build a medium-hot charcoal fire or heat a gas grill to medium-high heat. Drizzle scallions with remaining oil; season with salt and pepper. Grill until charred and tender, 5–6 minutes. Serve with romesco sauce.

SERVES 4 – 6