As winter sets in, the culinary minds of Catalunya turn to the beloved Calçot season. The calçot is a beloved form of onion whose season begins in January and lasts through April. It is one of the most celebrated dishes of northern Spain.
The calçot itself is a white-fleshed onion, longer and skinnier than the traditional allium variety, with a mild flavor that is particularly suited to grilling. To prepare the dish, the onions are charred over an open flame until their exterior is blackened without burning the interior. The tender onions are then peeled, leaving behind their distinctive charred skin, revealing a succulent and sweet flesh that is perfect for immersing in Romesco sauce.
The process of peeling the onions is an art form in and of itself. A common ritual involves wrapping the charred onions in damp newspaper so that their skins can be easily removed in one go. And its not just any old paper – traditionally it is large sheets of the regional newspaper from Tarragona.
Then comes the unveiling. With one hand on the base of the onion and the other pulling the “pantle” (the leafy green top of the onion) away from the charred skin, eager diners expose the sweet flesh preparatory to dipping it in the rich Romesco sauce that lies waiting.
It’s no wonder that the calçotada has become one of Catalunya’s most beloved culinary traditions. Whether enjoyed in a restaurant or at a family gathering, the calçot is a symbol of celebration and conviviality. No matter where you are, there’s nothing quite as warming as a shared platter of char-grilled calçots dipped in Romesco sauce.
The humble Calçot. Beloved in Spain as much as it is celebrated around the world for its deliciously smoky flavour and succulent texture, it's hard to imagine that this delectable dish has only been around for a little over a hundred years. But where did it come from and how did it become so popular?
The story of the Calçot dates back to the late 19th century and an enterprising young farmer named Xat de Benaiges. A native of the small Catalan town of Valls, Xat would often experiment with cultivating vegetables in the family’s small garden. One particular attempt at trying to propagate a more robust spring onion proved incredibly successful and in 1888, Xat de Benaiges released his improved variety to the market - the Calçot.
Over the next few decades, these tender green onions rapidly spread in popularity and became a local culinary mainstay. The key to their success was a revolutionary technique developed by Xat which involved partially burying the Calçots in earth as they grew. In doing so, he was able to turn the tough and bitter wild onions into succulent and sweet treats. This process, known as 'calçar', also had the added benefit of making them easier to peel once cooked - a crucial factor in the dish’s delightfully messy serving style.
Many food historians believe that the Calçot’s meteoric rise was further accelerated by the key role it played in one of the region’s oldest gastronomic traditions - the Calçotada. Brought together by friends and family, this annual gathering centred around a feast of grilled Calçots accompanied by romesco sauce, a tomato toast and plenty of local wine. Since then, the Calçotada has gone on to become a cornerstone of Catalan culture, drawing thousands of people every year to revel in its flavourful indulgence.
Today, the Calçot can be found across Spain and beyond. From neighbouring countries like France and Italy, to restaurants in America, Australia and even Japan, appreciation of the savoury snack that Xat de Benaiges perfected over a century ago shows no sign of waning. And that’s something for all of us foodies to celebrate!
Calçot is a type of sweet, juicy onion typically grown in the Catalonia region of Spain. The dish is a popular winter delicacy that has been enjoyed for centuries and is typically paired with a thick romesco sauce. Calçot is also known as "calçots" in other parts of the world.
The variety of calçot grown in Catalonia is called cebollitas de Figueres, which are typically longer than regular onions and have a milder flavor. They can be found in three different grades, depending on their size and maturity. Grade 1 is the most sought after and is usually quite large, while grade 2 and 3 are smaller and not as sweet.
When it comes to preparing calçot, there are several different methods. Some prefer to cook them on a grill, traditionally over vine embers and basted with olive oil and garlic. Others prefer to bake them in the oven, often sprinkled with smoked paprika, salt and garlic. Finally, they can also be eaten raw, with a dollop of salt and mayonnaise.
No matter how they're prepared, calçot is best served alongside romesco sauce. The sauce is made from roasted red peppers, almonds, garlic and olive oil, among other ingredients. It adds a delicious smoky and nutty flavor to the tender onions.
When it comes to enjoying calçot, one thing is certain - it is a wintertime treat not to be missed! With its sweet, juicy and rich flavors, it is no wonder why this Spanish delicacy has been enjoyed for centuries. Its versatility makes it ideal for grilling, baking or eating raw, and it is best served alongside the classic Catalan sauce, romesco. Bon appetit!