Calçotada

A Calcot is a variety of spring onion which is cultivated in the Tarragona region of Catalunya. To obtain them, an elaborate growing process is required. The Calcotada which originates in Valls, a town in Tarragona, is made by cooking calcots over an open flame. When cooked the spring onions char on the outer layer, known as ?camiseta? (Spanish) or ?samarreta (catalan)?.
This outer layer is removed, dipped into a delicious Romesco sauce (a bright orange, pulverised amalgamation of garlic, almonds, tomatoes and chillies) and eaten whole, tilting your head backwards, and somewhat like a fire-eater, lowering the calcots into your mouth. A huge napkin tied around your neck is virtually essential as it is a fun, but messy process. Besides this there is the Porró? the glass drinking container from which you pour wine directly into your mouth. And if you miss?and you probably will at first...that napkin is the only thing that will help you leave the restaurant looking respectable!!!

This was my second experience of a Calcotada, and what fun it is. Toni had booked a table outside at the club house and about 30 friends and family turned up to stuff themselves full of onions. It was a really fun day, and lasted long into the evening, with many glasses and bottles and more glasses of wine!