Calçots are traditionally eaten at popular gatherings (known as a ‘calçotada’ ) and it has made them a central part of Catalan festive traditions and the object of a social event in itself. ‘Calçot’ are mainly grown in the Tarragona region and are eaten in season: November to April.
We love this recipe to eat calçots at home:
Breaded “calçots” with romesco sauce
- 4 – Calçots
- 2 – Eggs
You need thin calçots. Remove the roots, the outer leaf and the upper part that is green and hard.
If the calçots are thick, blanche them first for 3-4 minutes.
Make a paste with the flour, a bit of water, salt and the eggs.
Roll the calçots in the paste and fry in plenty of hot oil.
Serve with calçots sauce (See romesco sauce).