MPC Press International

A delayed entry…on Feb 24th, we took part in a “Calçotada”, a traditional Catalan event that celebrates the calçot harvest.

Our large group of expats met at Can Carbonell, a traditional Catalan restaurant in Collserola Park, not far from Barcelona.  The website calls it a 13th century farmhouse or “masia”.

What are calçots? They are a form of scallion or green onion grown in the Catalonia region of Spain, generally milder, but much larger than the green onions we know, about 6-12 inches long, and with the diameter comparing to that of an adult finger.

While calçots have been grown for centuries in Catalonia, it is said that in the late 19th century, a farmer began covering the plant with earth so a longer part of the edible portion of the onion did not turn green. This action is called “calçar” apparently a Catalan word meaning “to put shoes on”, which makes a bit of sense in terms of covering the onion legs with something (soil).

The calçot harvest lasts from November through April, with the January-March period being the most popular for calçotadas, an event/party when calçots are consumed.

To cook them, traditionally, calçots are wrapped in newspaper, keeping them tender, and grilled on a barbecue. They are served on terra cotta roof tiles, thus maintaining warmth. The outer layers of the calçot are burnt or blackened but peeled off by diners. Before eating by hand, the calçot is dipped in a romesco sauce, which has ingredients including almonds, pine nuts, hazelnuts, tomatoes, garlic, peppers, vinegar, and oil.

The organizers of our calçotada, Mike and Suzanne Swift, with the maître d.

Of course, calçots are just an appetizer (even though most of us stomached 6-12 of them), after which various meats are generally consumed, including, chicken, rabbit, and sausage (butifarra)…and plenty of red wine, as our friend J.P. Nelson confirms.

Tags: barbecue, calçot, Calçotada, Catalan, Catalonia, green onion, Spain, terra cotta