cW Recipes: Spain – Roasted Leeks with Romesco Sauce
Since alluring travel plans remain far off in the distance, experience new international flavors at home with these nutrient-packed regional dishes.

Serves 4

Recipe ingredients


  • 3 red bell peppers
  • 1 cup hazelnuts, peeled (if unable to find peeled, follow the instructions in step 4)
  • 2 tablespoons baking soda (if following step 4)
  • 4 cloves garlic, skin on
  • 2 large or 4 small leeks
  • 1/4 cup + 2 tablespoons extra virgin olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 2 tablespoons sherry vinegar
  • One 15-ounce can fire roasted tomatoes


  1. Place rack at the top of the oven and broil on high. Line a baking sheet with aluminum foil. 
  2. On the baking sheet, place bell peppers and garlic cloves and broil for 20 minutes, using tongs to rotate every 3 minutes. Skin on peppers should be completely black and blistered. 
  3. In a mixing bowl, add peppers and cover with plastic wrap. Set aside for 10 minutes to steam. Remove the stems and seeds. Peel off skin. Set aside.
  4. In a large saucepan, boil 1 cup water. Add hazelnuts and baking soda. Boil for 3 minutes. Transfer hazelnuts to a colander and rinse with cold water. Peel hazelnuts.
  5. Heat oven to 375 F. Line 2 baking sheets with aluminum foil.
  6. Add garlic cloves and peeled hazelnuts to one baking sheet. Bake for 20 minutes. 
  7. Remove the tough outer leaves from the leeks but keep the top 4-6 inches of tough greens and the bottom roots. Rise off any dirt off. 
  8. Add leeks to the second baking sheet. Rub 2 tablespoons olive oil and 1 teaspoon salt onto leeks. Bake for 35-40 minutes or until leeks are charred on the outside and tender on the inside. 
  9. Peel garlic cloves. Set aside.
  10. In a food processor, blend bell peppers, garlic, hazelnuts, sherry vinegar, canned tomatoes, 1/4 cup olive oil and 1/2 teaspoon salt until smooth to make romesco. 
  11. Add leeks to a serving dish. Using a spoon, dollop romesco on top. Serve immediately


(Y)our Stories

The Art of Slowing Down

When cW columnist Jessica Walker went on an overseas excursion with her husband after his cancer diagnosis, she learned the small moments of joy are just as momentous as those that seem larger than life.

Read More »
working with cancer
Guidance From Experts & Survivors

To Work or Not to Work

Work may be the last thing on your mind in the midst of a cancer diagnosis, but familiarizing yourself with workplace policies will give you time to focus on your health — in and out of the office.

Read More »
Organizations We Support

Sweet and Sour

Chicago’s Ferrara Candy Company and Imerman Angels partner to provide the cancer community with a little sweetness during a sour time.

Read More »
Bill Potts
(Y)our Stories

Up for the Fight

Bill C. Potts is a five-time cancer survivor. In our latest essay, Bill shares five invaluable lessons from his experiences with cancer.

Read More »