Charred Leeks with Romesco: A Recipe and A Giveaway

Now that we have 8 delicious artisan Spanish products on sale (even available on Amazon!), we consider it our duty to show you exactly how delicious they can be when used wisely on your snack table!

To start with, we are GIVING AWAY a case of all of our products, along with a cooking class for two in San Sebastián at our luxe cooking school! Take two seconds of your life to register by hopping over to Facebook…and take home some free Spanish swag.

Of all our products, our romesco is slaying on the shelves. Romesco? You may ask. Never heard of it. Lived my life without it up to now so….what’s the big deal?

WELL, guess what? Romesco just happens to be one of the most delicious condiments in the world, and arguably Spain’s best condiment contribution. It is a lovely charred tomato-pepper-nut dip, and our MM version is to die for.

Grab a bottle and try this super easy recipe.  It is delicious, addictive, and healthy.


  • 10 g (1/2 cup) MM Catalán Romesco Dip
  • 6 baby leeks (or 2 regular), cleaned
  • 30 g (2 tbsp) olive oil
  • salt

Heat the grill (broiler) of your oven on high.
If using large leeks, quarter lengthwise first, leaving the root end intact to hold it all together. Toss the leeks in the olive oil. Arrange in a
single layer on a baking tray and sprinkle with salt. Place under the grill. Cook for 5-10 minutes until the leeks are soft and lightly charred.
Remove from the oven and plate on a rectangular tray or slate board. Serve with the MM romesco on the side for dipping.

And don’t forget to enter our giveaway…you have until September 15!

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