We give you 3 tips to organize your calçotada in a rural house in Barcelona, Girona, Tarragona or Lleida.
What is a calçot?
Calçots or onions are a variety of tender onions, light bulbous and softer onions that are shredded as they grow, and eaten roasted.
There are several versions about the origin of calçot, but the best known is the one he attributes to Xat de Benaiges, a farmer who lived in Valls at the end of the 19th century, the invention of this crop. In Xat de Benaiges he put a couple of sprouts of onions on the fire and discovered by chance a dish that by the beginning of the twentieth century had already become commonplace in many homes in Valls.
How to cook them?
Before cooking the calçots, the longer leaves are shortened and a piece of root is cut. Then, without washing or removing the soil, they are grilled over a live flame (for example on a barbecue), traditionally made of vine shoots. Once cooked, wrap in newspaper to soften and keep warm. They are usually served still wrapped and placed on a tile.
The calçotada menu
The first course of the typical calçotada menu is calçots (usually between 10 and 20 per person), served on tiles to maintain the temperature, with the typical sauce that accompanies them, salvitxada or romesco. Then they usually eat grilled meat with toast, accompanied by red wine or cava.
The calçots are served as they come out of the grill and you have to peel them and soak them in the sauce. For some years now, especially in restaurants, it has been customary to wear a bib to avoid staining clothes, but traditionally this piece of clothing was not used. The central season is in February and March, although calçots have been eaten since the beginning of winter.