2) Put the spring onions into a bowl, drizzle with olive oil, and season with salt and pepper, to taste. Toss well to coat. When the pan is smoking, add some olive oil to it and immediately add the spring onions in 1 layer. Keep the onions moving until they are browned on all sides but are still crisp in the middle. Put them onto several sheets of newspaper and wrap them up to steam.
3) To make the romesco sauce, arrange the peppers and tomatoes on a baking tray and grill, turning often, until they are black and charred on all sides. Put the peppers in a bowl and cover it with cling film. Put the tomatoes on a board to cool a bit. Toast the bread.
4) When the peppers are steamed and cool enough to handle, peel off the skin, remove the stem and seeds, and put them into the bowl of a food processor. Peel and seed the tomatoes and add them to the food processor. Cut the toasted bread into cubes and add also. Add the almonds, garlic, paprika and vinegar and start pulsing.
5) Drizzle in the olive oil while pulsing. Taste and check the seasoning for salt and pepper. Transfer the sauce to a serving bowl.
6) Unwrap the spring onions and peel off the charred outer layer. Arrange them on a serving platter and serve with the sauce for dipping.