One of the things that food-loving Spaniards have to look forward to in the long winter stretch until spring finally decides it’s here to stay are calçots, tender green onions that are collected from November to April, with the peak harvest months being January, February and March.
These onion shoots are known for their mild flavor and tenderness which stems from the fact that they are pulled up and replanted in another area where they are grown partially covered in dirt, leaving the long stems white and wonderfully edible.
They are typically grilled over an open fire, and enjoyed whole, dipped in delicious romesco sauce made with roasted red peppers and almonds. These much anticipated celebrations usually bring together large groups of family and friends at an event designated (what else?) a Calçotada!