Best Spanish Recipes

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.

It is believed that potato omelette was first prepared on the XVII or XVIII century, quickly succeeding in becoming embedded into Spanish cooking across the country. It’s success comes from its versatility: it is a dish that can be eaten hot or cold, a dish that can keep for a day or two even in Spain’s hot summer weather and a dish that is easy and cheap to prepare. Today, tortilla is available at every tapas bar in Spain, and it is at the centre of every Spaniard’s picnic basket and every Spanish family Sunday dinner.

Escalivada originates in Catalonia. It is a grilled medley of vegetables served warm as a starter or side with chicken, meat or fish.