Calçots
This is an ancient Catalan gastronomic tradition.
When spring arrives, it is time to eat delicious calçots onions roasted over a fire. They are similar to leeks, but much bigger and juicier. Calçots are grown by covering them with soil so that they stretch out in search of light and thus have a large edible white part. Calçots are eaten with romesco sauce, which is made with tomato, garlic and almonds.
But first they are fried until the top layer is charred, then wrapped in newspaper and served rolled up. Under the first layer, which is peeled by hand, is the edible part of the onion.
Calçots are difficult to eat with elegance, which is why restaurants provide gloves and bibs. And if you are eating them outdoors, it is best to wear clothes that you don’t mind getting dirty. The onions are eaten with red wine, which is served in an earthenware jug.
Traditionally, at a calçotada, all the family and friends gather around a large table. It’s a great occasion to get together and spend time together. Long live calçots! Visca calçots!
Ekaterina Zaytseva
