This is a Spanish dish traditionally made with calçots, a type of green onion. Because calçots are hard to find in the United States, you may use large green onions, small leeks, or halved and blanched large leeks. In Spain, grilled calçots are served with roasted lamb, sausages, beans, and plenty of red wine.

Have ready:

If using halved leeks, trim the roots but leave the root pad intact and blanch for 5 minutes. Prepare a hot grill fire. Lightly brush the leeks or green onions with:

Grill until charred on all sides, moving the leeks to a cooler part of the grill if necessary to finish cooking. Wrap in newspaper or a paper bag and let steam for 5 minutes. Serve with:

To eat, peel off and discard the charred outer layer and dip the leeks in the sauce.