🧅 Calçot
A calçot is a type of green onion traditionally grown in Valls, in the region of Catalonia. It looks like a large scallion or young leek and has a mild, sweet flavor.
Calçots are famous for being the star of a traditional Catalan feast called a calçotada.
🔥 How They’re Eaten
Calçots are:
- Grilled over an open flame until the outer layer is blackened
- Wrapped in newspaper to steam and soften
- Peeled by hand
- Dipped into romesco sauce (a nut-and-pepper sauce)
- Eaten whole by lowering them into your mouth
It’s a fun, messy, and very social meal.
🗓️ Season
Calçot season typically runs from late winter to early spring (January–March).
🌱 What Makes Them Special?
- Sweeter and milder than regular green onions
- Long white stem created by repeatedly covering the plant base with soil (a technique called “earthing up”)
- Strong regional identity in Catalan culture
If you’d like, I can also share a traditional romesco sauce recipe or explain how to grow calçots at home.
