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There is something unique to Catalonia, something   delicious.  It is the calçot and the tradition of a calçot lunch to go with it! A calçot (left) is member of the onion family, and resembles a cross between a green onion and a leek.  It’s a uniquely Catalan beast, and are mild and sweet. Every Spring, the Catalan celebrate with the tradition of the calçotada  – much like the American tradition of the summer BBQ, where c alçots are grilled over an open flame (in our case over vine cuttings, yum!).  The result is a charbroiled onion, but a sweet delicious delicacy underneath. How does one eat a calçot?  Once they are grilled, you strip them of course!  After barbecuing, It’s a delicate operation, as you grip the bottom of the calçot, and tug gently so the skin pulls off in one long piece.  Then, as Toni is demonstrating, you eat the calçotada in several bites – but in one fell swoop.  Delicious! a romesco sauce is served, and you strip off the charbroiled layer in a magical feat of action.   They can get a little messy however, so as Toni shows us, it helps to have a bib.  Or a cape.  After a full plate of calçot, and several glasses of cava, Toni became…Super Calcot!  The Catalon superhero! Calçots are particularly delicious with brut cava, as the crisp acidity matches perfectly with the sweet greens and the tangy romesco  sauce. Now, go out and make some calçots today!  when you can’t find the real thing, baby leeks, baby green onions or red onions can be substituted.  Broil or grill them until tender.  Enjoy with a glass of cava!