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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.

camp de calçots

We love this recipe to eat calçots at home:

Breaded “calçots” with romesco sauce


  • 4 – Calçots
  • 2 – Eggs
  • Flour
  • Salt
  • Oil
  • Water

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).

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