In Catalonia we have a tradition for nearly every month in the calendar, as you can see in our past posts we have explained some of them. Involving the months of February and March, there is one of the most loved ones. It's called CALÇOTADA.
Okay, let's start from the beginning. A calçot is a type of green onion (you can see it on the picture), they are less bulbous than onions and larger (15-25 cm long). During these months, it's the time that calçots are better, so that's why it's the best time to eat them. But you can't just eat them. There is a lot of protocol around it.
First of all you have to gather some of your friends and find a good place (there are some special places to cook calçots and organize these events). Then, you have to go to the shop and buy: calçots, some meat (specially botifarra), a lot of wine and cava. Yes, a calçotada wouldn't be the same without the wine.
Now comes one of the most important parts. The sauce. The calçots are meant to be dipped in a sauce called Romesco. Which is usually made from any mixture of roasted or raw almonds, pine nuts, roasted garlic, olive oil and New Mexico chiles. It's just delicious.
Then the process follows like this: Put the calçots in the middle of the table. Grab one. Remove the burned black part with your hands (yes, you will end up dirty, but it's the funniest thing about it). Dip the calçot into the sauce, lift your arm and just bite it. Delicious right?
If you want to organize a calçotada with your friends just get in touch at : firstname.lastname@example.org