Calçots are long sweet onions charred over a vine-shoot fire, peeled by hand and dipped in romesco or salvitxada, eaten in winter at the communal feast called the calçotada.
Also in: Barcelona.
The story of Calçots with romesco
The calçot comes from Valls, inland in the Alt Camp, where tradition credits a farmer called Xat de Benaiges with first grilling sprouted white onions in the late 19th century. The Calçot de Valls became a protected geographical indication in 1995, and Valls has held its Gran Festa de la Calçotada every year since 1982, on the last Sunday of January; the 2026 edition was the 44th.
How to make Calçots with romesco
Serves: Serves 4
Ingredients
- 40 calçots (or thin leeks or large spring onions)
- Romesco sauce (see the romesco recipe)
- Vine shoots or a very hot barbecue
- Newspaper for wrapping
Method
- Trim the roots and the green tops of the calçots, leaving about 25 cm.
- Grill them over a fierce flame, turning, until the outer layers are black all over, about 10 minutes.
- Wrap them in bundles in newspaper for 10 minutes so they steam through.
- To eat, hold the green end, pull off the charred skin with the other hand, dip the white heart in romesco and eat it whole.
Editor tip. Calçotadas run from about November to April, peaking in February and March; wear a bib, because the sauce goes everywhere.
The editor picks for Calçots with romesco in Salou are still in research. Meanwhile, see the Salou signature-dishes index or the Salou food guide.