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Calçots (Scallions with Romesco sauce)


Calçots are a variety of scallion (Blanca Grande Tardana) native to Tarragona in Catalonia, Spain. Calçots are milder than onions and look similar to small leeks. The most traditional way of eating calçots is in a calçotada, a popular event held between the end of winter and March or April, where calçots are consumed massively. Calçots are traditionally roasted over fire in an outdoor oven but they can also be cooked in a grill, a conventional oven or on top of the stove. Calçots are traditionally served on top of upturned roof tiles, which are used as serving trays.