Calçots with romesco

Calçots are tender, sweet onions associated with Valls and Catalan calçotades. They are arranged on grills over a strong fire, then peeled and dipped in sauce before being lifted to the mouth. The local sauce described by Valls includes almonds, hazelnuts, roasted tomatoes, dried ñora peppers, garlic, oil, vinegar, parsley and salt. It is related to romesco; the sauce for calçots is also called salvitxada.^[1][2][3]

A calçotada is a shared outdoor meal with family or friends, rather than just a serving of onions. After the calçots, the remaining embers can be used to grill meat, sausages and other vegetables. In Valls, the season runs from November to April, and local restaurants offer this meal as part of the area’s food culture. The onions, dipping sauce and way of eating them are central to the occasion.^[1][2]