It’s calçot time here in Catalunya. During February and March people flock to the countryside to cook and eat these tasty seasonal onions.Apparently calçots are only grown in Catalunya, if I were to describe one I would say that it is a cross between a spring onion and a leek. Traditionally the best, and only, according to some, way to eat calçots is to cook them over a wood fire until they are black and charred on the outside. They are then wrapped in newspaper and taken to the table where they are unwrapped and snaffled up by hungry bystanders.
The calçot is picked up by the leaves with one hand while with the other you pull off the charred outer leaves. The calçot in then dipped in romesco sauce, a sauce made with roasted garlic, tomatoes and peppers, almonds and hazelnuts, once dipped dangle the calçot above your head, tilt your head back and pop it into your mouth.
What with charred leaves, dipping sauces and all that dangling it is a messy process and in restaurants they often provide you with bibs and gloves. 
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