Roast the almonds in a hot oven (200°C) for about 5 minutes until golden brown.
Heat a good amount of olive oil in a small saucepan and deep fry the garlic cloves slowly.
Don't worry about peeling them.
When the garlic is soft and golden brown, remove from the oil. Throw two away and keep one for the sauce.
In the garlicky oil fry the breadcrumbs until golden brown, remove and drain on paper.
Meanwhile, roast the tomatoes and the pepper with a bit of olive oil and a bit of salt until soft (this will take about 20 minutes).
In a pestle and mortar mash the peeled deep fried garlic with a pinch of salt until very fine.
Add the roast almonds and the breadcrumbs and pound up until crushed but still a little bit chunky – you don't want a smooth paste.
Put in the roast tomatoes and peppers and pound a little more.
Next add the 3 paprikas, probably half a teaspoon of each, a good splash of sherry vinegar and olive oil – enough vinegar to make it sharp, enough oil to make it oily. Check for salt and paprika, you might want a bit more of each.
You shouldn't need to trim spring onions that much, but give them a quick wash. If using leeks, trim off the hard green bits and wash them well to remove any grit and mud.
Boil them in well-salted water for a couple of minutes until they are soft but not falling apart.
Remove from the water and lay out on a tray to cool.
Get your barbecue/cast iron grill hot and grill the spring onions or leeks until slightly crispy, brown and black in places, and smelling great. Eat with the romesco sauce.