Calçots, the Grilled Delight of Catalan Gastronomy

Winter in Catalonia brings with it the long-awaited season of calçots, a culinary gem that has become a symbol of local tradition and social gatherings. These tender, sweet onions are the stars of the calçotada, an annual feast where food, fire, and festivity come together.

Between November and April, the ritual begins. Bundles of calçots are grilled over an open flame until their outer layers blacken, sealing in their delicate, smoky sweetness. Once cooked, they are wrapped in newspaper to keep warm, then peeled by hand, dipped in rich, nutty salsa romesco, and enjoyed with a generous glass of Cava DO, white wine from Penedés DO or red wine from Priorat DOCa. The experience is as much about the food as it is about the lively, communal atmosphere that surrounds it.

Though calçots are now grown in different parts of Catalonia, the Calçot de Valls remains the most esteemed. Cultivated in specific municipalities of Alt Camp, Baix Camp, Tarragonès, and Baix Penedès, these onions are recognized under the Calçot de Valls PGI designation, ensuring their quality and authenticity. What sets them apart is their meticulous cultivation process: they are replanted and repeatedly covered with soil (calçats, from which their name derives) to achieve their characteristic long, white stems.

The region’s Mediterranean climate plays a crucial role in their development. With mild winters and moderate rainfall, the conditions allow calçots to grow slowly, enhancing their sweetness and texture. By the time they reach their ideal size—between 15 and 25 centimeters of white stem—they are ready to be harvested and prepared for the grand feasts that define the season.

The most famous celebration of this tradition is the Gran Festa de la Calçotada de Valls, held every January. Thousands gather to enjoy this emblematic dish, participate in contests for the best homemade salsa romesco, and witness daring competitions to see who can eat the most calçots. Beyond Valls, restaurants and homes throughout Catalonia host countless calçotadas, ensuring that this time-honored custom thrives year after year.

Calçots outside Catalonia (and Spain)!

But Calçotadas can also be enjoyed outside of Spain. In the UK, for example, Brindisa in London serves them grilled in the traditional way, accompanied—of course—by romesco sauce while they’re in season. Chef José Pizarro also offers them at his restaurant, José Tapas, on Bermondsey Street.

Calçots can also be found in Europe, the United States, and many other countries for those who want to prepare them at home. And getting a good romesco sauce isn’t difficult either, as brands like El Navarro and Brindisa offer it pre-packaged.

For those who aren’t sure how to cook them (or just don’t feel like dealing with the cleanup), a great option is to enjoy them at one of the restaurants certified with the Restaurants from Spain seal. A top pick is Parrillan Borough Yards in London, where calçots are lovingly prepared on the restaurant’s mini-grills. Served with romesco sauce, the menu also features other delights like escalivada (roasted vegetables) and butifarra (Catalan sausage) with mongetas del Ganxet (white beans). In New York, you can also get your calçot fix at Boquería, where they’re eaten by hand and served alongside toasted bread with tomato—among other delicious offerings.

A Spanish tradition that is becoming increasingly known—and enjoyed—around the world!