The calçot is a delicate, white and Sweet spring onion, the grilled basis of the so-called Calçotada IS: This is a real treat that will satisfy even the most demanding palates.
Calçot is called the offspring of a wise onion that are fully formed and replanted. After the onion has germinated and has grown, it is torn out and then kept for a while. Later it is replanted again, but in such a way that it is only halfway into the ground. The more the plant grows, the higher you have to surround it with soil, i.e. ‘put your shoes on’ (the name of this product also comes from the Spanish-Catalan word for shoes).
The sauslings must have a height of between 15 und 25 cm have The calçots prepared on the grill play the leading role in the so-called Calçotada, one traditional gourmet festivaltypical of Catalonia. The most famous of these festivals takes place in Valls on the last Sunday in January.
The tradition stipulates that Calçots must be eaten together with the neighbors on the village square. The white of the Calçots is blackened by their preparation on the open fire and then disappears through the immersion in the Salvitxada sauce or the reddish Romescu sauce. Salvitxada sauce is the epitome of the Mediterranean diet: oil, salt, tomato, almonds, rabbit nuts, peppers… Since Calçots are consumed by hand and without cutlery according to all the rules of art, the sauce runs down on this vegetable so much that you have to put on a bib so that you don’t soil your clothes. It seems a little strange to look at seasoned men and women as they proudly wear this childish clothing. But believe me, none of them refuses to do so if the calçots scent of the scent of the calçots gets on your nose.
For those who still feel hungry afterwards, the Catalans, known for their proverbial thrift, will grill in the smoldering ashes of the fire in which they prepared the calçots, meat and sausages they “Botifarra” call. With the vegetables, the meat, the sun and the jokes about the bibs, every Calçotada becomes an irresistible folk and gastronomic festival. By the way, in spring in the area of Tarragona, it’s frowned upon to eat not to be spilled on.
Romesco Sauce
100 g almonds peeled
2 clove garlic
2 chili peppers, red, fresh
1 meat tomato
1 teaspoon tomato paste
3 tablespoons of red wine vinegar
250 ml olive oil + salt + pepper
Roast the almonds in a dry pan. Using the peeled garlic cloves and the carefully pitted chili peppers in a mortar or blender, crush into a smooth puree. Add the skinned, cored tomato, tomato paste and vinegar, mix everything again. Now add the oil drop by drop, mixing constantly and only then adding the oil again when all the oil has bonded well with the mixture. Season with salt and pepper.
Calçots are spring onions that are grilled in Catalonia and eaten with romesco sauce. The most famous festival, the Calçotada, takes place on the last Sunday in January in Valls. The essentials are set out here.
Calçots at a glance
- What: grilled spring onions whose tender white part is dipped in a spicy sauce such as romesco or salvitxada
- Season: the Calçotada is a traditional festival between November and April
- Origin: in Valls, where according to BusPlana a farmer called Xat de Benaiges accidentally burned some onions at the end of the 19th century
- Most famous festival: on the last Sunday in January in Valls
Frequently asked questions about calçots
What is a Calçotada?
A traditional Catalan festival between November and April at which people eat grilled calçots together.
Where did the Calçotada originate?
In Valls, at the end of the 19th century.
When is the big festival in Valls?
On the last Sunday in January.
Sources: Ambiente Mediterran, Calçotada, BusPlana, Die Saison der Calçots, Wikipedia, Calçotada, Barcelona Travel Hacks, Calçotada in Valls.
