Hey, wanna see the lovely photos I took at this year’s premiere calçotada?

Calçot Specialist

Calçot is a variety of green onion. They are milder and less bulbous than onions. A calçot is roughly the shape of a small leek.

The most traditional way of eating calçots is in a calçotada, a popular gastronomical event held between the end of winter and March or April, where calçots are consumed massively. Calçots are then barbecued and dipped in salvitxada or romesco sauce, and accompanied by red wine or cava. Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots.

The best part of a calçotada, besides the fact that they’re delicious, is that they’re sooo messy! You first have to slip the charcoal husk from the calçot, then you drench it in the sauce, tilt back your head, and lower the whole thing down your face. Wash it down with red wine and repeat!

A couple of months ago, we were invited out to the Catalan countryside to celebrate the birthday of one of Emily’s friends and to eat ridiculous amounts of calçots. Seriously, ridiculous. I brought my camera. Here are the results:
**Fancy-shmancy full-screen slideshow**