Calçot is a type of sweet, mild green onion traditionally grown in Catalonia, especially around the town of Valls.
What makes calçots special?
They’re not just onions—they’re grown in a unique way. Farmers repeatedly mound soil around the stems (“calçar” in Catalan), which keeps them white, tender, and less pungent than regular onions.
How are they eaten?
Calçots are famous for being grilled over open flames until the outer layer is charred. Then:
- You peel off the burnt outer skin
- Dip the soft inside into romesco sauce (a nutty, pepper-based sauce)
- Eat them whole, often lifting them above your head to drop them into your mouth
It’s messy—but that’s part of the fun.
The calçotada tradition
Eating calçots is usually part of a social event called a Calçotada, held in late winter and early spring. These gatherings include:
- Grilled calçots
- Meat (like lamb or sausage)
- Wine, often poured from a traditional porró
Taste
They’re:
- Sweeter and milder than regular onions
- Slightly smoky from grilling
- Soft and juicy inside
If you like onions but find them too sharp, calçots are much gentler.
If you want, I can show you how to make a simple homemade romesco sauce or how to cook calçots without a grill.
