By Regina Winkle-Bryan
It’s that time of year again. Time to put on the bib and gloves and gain ten pounds! It’s time for calçots (pronounced CAL – SOT), a sort of grilled green onion-leek traditionally served on a terracotta roofing tile hot off the barbecue. Calçots are eaten as an appetizer before several meat and vegetables courses, all washed down with wine. This Catalan delicacy is in season from January until late March, so get them why you can. Calçots don’t make it to other parts of Spain because they are all gobbled up in Catalonia. It sounds weird that barbecued onion would be so tasty, but they are. Personally I think it’s the romesco sauce they are served with that makes them so delicious. Then again, you could put romesco on a piece of cardboard and I’d probably eat it.
Learn more about c alçots in the video below.