Calçots: what they are, origin and recipe

By Marta Díaz on Thursday, November 7, 2024

Have you ever heard of calçots? If you are interested in learning Spanish in Barcelona it is essential that you know this tradition and its origin. Immersing yourself in the culture will help you to improve your level of Spanish and to live unique adventures during your stay in the country.

So, discover here the origin of the calçotada, the classic recipe and some curious facts about these delicious calçots, calsots or onion sprouts. Don't miss it!

What are calçots?

Calçots are a type of spring onion typical of Catalonia, especially in the region of Tarragona. It is one of the star ingredients of Catalan cuisine and is the center of one of its most beloved gastronomic traditions: the calçotada.

In appearance, calçots are long and thin, softer and sweeter than common onions. Although their season is limited, in the winter months and until the beginning of spring, the festive ritual of the calçotada has captured the attention and interest of tourists and locals alike.

Origin of the calçots and the calçotada

The tradition of the calçotada has its origins in the 19th century and is attributed to a farmer named Xat de Benaiges, who lived in Valls, a town in the Alt Camp region of Tarragona.

The story goes that Xat, in one of his agricultural experiments, decided to plant onions in an unusual way: instead of allowing them to grow as usual, he progressively covered them with soil as they grew, which forced the plant to sprout upwards to reach the sunlight. This method of cultivation, known as 'calçar' in Catalan (hence its name, calçot), lengthens the onion and gives it its characteristic appearance.

It is also said that it was he who, upon first tasting calçots roasted on a grill, realized that they had a special, sweet and slightly smoky flavor. Over time, the tradition became popular among the region's neighbors, and soon spread beyond Valls, becoming one of the most celebrated gastronomic customs in Catalonia.

Calçots season: when and where to harvest them

The calçot season begins in November and lasts until April. Although the crop can be found in various areas of Catalonia, the Valls area remains the epicenter of tradition and where some of the most emblematic calçotadas are held.

In fact, in Valls, the Gran Fiesta de la Calçotada is organized at the end of January, in which hundreds of people participate. In this event, competitions, demonstrations and tastings are held to pay tribute to the calçot.

During these months, it is common to see families and friends gathered in farmhouses and restaurants, especially on weekends, to enjoy the calçotada. The celebration goes beyond the food, as it represents an opportunity to live together and keep alive a tradition that combines history, gastronomy and lots of flavor.

The recipe of the calçots

The traditional calçotada recipe involves the roasting of the calçots, but also the preparation of a special sauce, known as romesco sauce or salvitxada sauce. This accompaniment is made from tomato, garlic, almonds, hazelnuts, bread and dried peppers, with a touch of vinegar and olive oil. This sauce has a smoky and deep flavor, ideal to enhance the sweetness of the calçots.

To prepare the calçotada, the calçots are placed directly on a grill over high heat. The key is to grill them until the outside is slightly burned; in fact, the outside is black and almost charred. Once ready, they are wrapped in newspaper to keep the heat and moisture in until serving time.

The ritual of eating them is one of the most fun parts. First you must pick up a calçot with one hand, pull the burnt layer to expose the tender white part, and then dip it in the sauce before putting it in your mouth. Usually, the head is tilted back to enjoy the whole calçot in one bite. Although it may seem complicated, practice is a fundamental part of the experience.

Curious facts about calçots

These facts are little known about calçots, had you heard any of them before?

• Calçots eating contest. At the Calçotada Festival in Valls, there is a calçot eating contest in which participants must consume as many as possible in each time. Some have even eaten more than 300 in one sitting!
• International festival. Although it originated in Catalonia, the calçotada has gained so much popularity that even in other parts of Spain and in countries such as France and Italy calçotadas are celebrated.
• Health benefits. Calçots are low in calories and rich in antioxidants, in addition to containing vitamins A, C and E. Their fiber content favors digestion and, when roasted, they maintain a good part of their nutritional properties.
• A unique flavor. The fact that they are cooked over live flames and have a burnt outer layer contributes to their characteristic flavor, which blends sweet and smoky notes.
• Contributes to the environment. In many calçotadas, vine shoots (remains of vine pruning) are used to stoke the fire, which in addition to being a renewable resource, gives the calçots a particular aroma.

In short, calçots represent more than a simple meal; they are a tradition that brings people together to enjoy a unique experience full of flavor. Without a doubt, the calçotada is one of the most endearing and distinctive celebrations in Catalonia that you cannot miss during your intensive Spanish course in Barcelona with Enforex.