What are calçots?

One of the best times of the year in Catalonia, at least as far as food goes, is winter. While temperatures can really plunge, which takes many visitors by surprise, the food can make up for it. Boiled chicken with vegetables and chickpeas might not sound particularly interesting but it certainly warms you up in winter and makes a great tasting soup base when there is snow on the ground. Good as it is, its something you’ll find in the Catalan home rather than in a restaurant and so unlikely to be on the menu anyway.

No, what I’m really thinking of is the “calçotada”, a speciality of Valls that has found popularity throughout Catalonia/Andorra and particularly celebrated during the last weekend of January.

The calçotada is a feast which has as its starter specially grown spring onions – calçots – which are chargrilled and served in one of the curved earthenware roof tiles. They are eaten by stripping off the outer skin and dipping them in a special sauce. Pa amb tomàquet, which is toast smeared with overripe tomato, salt and olive oil, is served to accompany the calçots and mop up any left over sauce.

You should be able to try them in Borda's Andorran Restaurants.