As calçots first start appearing in the greengrocers, you know that spring is just around the corner. Similar looking to leeks but larger and milder than green onions.
Grown in Catalonia for centuries it wasn’t until the late 1800’s that a farmer in Valla started covering the shoots in soil so that the edible parts would remain green akin to how white asparagus is cultivated.
How to cook Calçots
The traditional method used to cook calçots is to grill them over a wood or charcoal barbecue and then wrap them in a sheet of newspaper to keep them warm while they continue to tenderize.
How to eat Calçots
To eat them you peel away the outer charred skin and dip the stem in salvitxada, a sauce similar to romesco made of almonds, tomatoes, garlic, peppers, vinegar, and oil.