Calçots are basically a type of green onion that are milder than regular onions, with a length of between 15 and 25 cm (white part). The Calçotada is an annual event in Catalonia celebrating the harvest of Calçots. They are grilled over a hot fire, wrapped up in newspaper to steam a bit, served on terra cotta tiles and eaten, after peeling with bare hands, by dipping them one by one in romesco sauce, accompanied by red wine and bread. Typically followed by a course of roasted lamb and sausage and white beans. For dessert, oranges and cava are served…
The Sevilla version at Restaurante La Quinta has taken place during February and will finish mid-March. It has been so successful that it took awhile to get a booking, but finally Ania @aniainspain and I got in last Saturday. We had the option of the whole menu featuring grilled sausages, meats, beans, etc, but opted to have the calçots on their own and then order other dishes a la carte.
Although our table was inside, everyone having calçots had to enjoy that part of their meal out in the courtyard because, as our waiter told us, “it can get a bit messy”. We were the first to arrive so had the courtyard to ourselves, but shortly after we sat down inside again the place was packed. Along with the calçots and the tasty romesco sauce, each table had a traditional porrón filled with red wine, which took a bit of practice to get right. It was a fun and delicious afternoon.
crispy pastry filled with prawns, cheese, bacon
courgette carpaccio with cherry toms, onion, burrata cheese
sous vide secreto Ibérico finished on the bbq