Calçots: what they are, when they are in season and how they are eaten

What is a calçot and where does its name come from?

A calçot grows from an onion bulb that is replanted and produces new shoots. As they grow, soil is banked up around their base. In Catalan, this process is called calçar, from which its name comes. This form of cultivation helps to obtain the white part that we later eat.

At Calsotada.com we have described this work since our earliest growing articles. Before the calçots reach the grill, there are furrows to prepare, bulbs to plant, watering and repeated earthing up. This process gives the calçot its long shape, so learning about the crop is part of learning to cook it. Browse our articles on calçots and cultivation and our guide to calçots de Valls and PGI.

When is calçots season

The Calçot de Valls PGI defines the season as November to April. This is a useful guide for buying calçots or planning a restaurant visit, although availability depends on the harvest and the grower. If you are planning a calçotada at either end of the season, check availability first.

Winter is the main season for gathering around a calçotada. On a trip to Valls, you can combine the meal with the Gran Festa de la Calçotada. The festival has its own annual date and programme; family and restaurant calçotades take place throughout the season.

Choosing and storing calçots before cooking

Look for fresh, whole, good-looking calçots. For a barbecue, it is practical to group those of similar thickness, because it will allow you to better control each batch. If you want certified product, check the identification of the Calçot de Valls PGI in the bunch.

Store them in a cool, dry and ventilated place, away from the sun, or in the refrigerator if you have space. Avoid enclosing them wet in a plastic bag. The Catalan government's Canal Aliments recommends keeping them dry before storage. Buy them close to the day of your meal and follow the grower's storage advice.

How to cook and eat calçots

The traditional method uses an open fire made with vine prunings. The outer layer blackens while the inside softens. Our article How to cook calçots explains cooking and working in batches: the goal is to get a tender interior and serve it hot.

1. Hold the calçot by the leaves and peel off the black outer layer with your other hand.
2. Expose the tender white inside without dragging the burnt skin across it.
3. Dip the edible part in sauce and bring it to your mouth. Hold a slice of bread underneath to catch any drips.
4. Leave the remains on a tray and continue with the next one. A bib and table space make the experience much more comfortable.

It is not necessary to master the gesture on the first day. The essential thing is to peel it well, let it lose excess heat and enjoy the combination of calçot and sauce.

The sauce and everything that comes after

The Calsotada.com archive brings together different calçots sauce recipes. Our traditional recipes use tomatoes, garlic, nuts, olive oil, vinegar and ñora peppers or other dried peppers, with each family adding its own variations. Our Can Pepitu recipe preserves this family tradition.

For help with the rest of the menu, read our guide to how to prepare a calçotada. If you prefer to sit at the table with everything prepared, consult the calçotada restaurants in Valls and Alt Camp and confirm the menu directly with the establishment.

From the Calsotada.com archive

The experiences and original articles of Lisard Bellod, with their publication dates.

• Websites about calçots and related products (2011)
• Calçots with true roots (2010)
• Buying and planting seeds for calçots (2010)
• The end of the calçot season (2010)
• A saying about calçots (2010)
• Happy New Year 2010 and Many Calçots! (2010)
• What is a Calçot like? (2009)
• The calçot rumba (2009)
• How are Calçots planted? (2009)
• The properties of calçots (2009)
• Earthing up calçots: part 1, clearing the ground (2009)
• Buying onion bulbs for calçots (2009)
• Planting distances for calçots (2009)
• The calçot: everything has a beginning (2009)

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