Calçots!

My first calçot experience!

As you may have seen in photos, it has been calçot season in Catalunya! Having not experienced anything like this in Andalucia, I have really been enjoying it this year.

What are calçots? They are a variety of green onions that grow in Catalunya. During late January and early February, they are picked by the hundreds and roasted over a fire. To enjoy them, you have to pull/peel off the roasted layer, which is kind of an art form in itself. Then, you dip the calçot in romesco sauce– a roasted pepper, cream, tomato seasoned sauce. This is definitely the best part of the experience! Finally, you open up and attempt to eat the whole thing in one bite. Needless to say, it’s a bit messy! The last place I went provided bibs, gloves, and wet wipes!

a platter of calçots

Open up!

After anywhere from 5-20 calçots, depending on your appetite, a calçotada follows with lots of meat – usually butifarra (sausage) and white beans, steak, or lamb. In addition to all of this, there is always pan con tomate and lots of wine. The perfect end to this meal is some type of dessert (my favorite is crema catalana) and a coffee.

A calçotada is definitely a feast! By the end, you should feel completely stuffed. And although they are so delicious at the time, the calcots definitely have a tendency to cause a bit of heartburn later. Overall, this is a tradition I plan to enjoy every year I live in Barcelona.