Our First Calçotada

We've been hearing about the calçotada for ages, but never actually experienced it — until today that is! What is the calçotada? No, they are not socks (that's calçats). They are a type of onion, (as you can see from the picture) like a leek, that is roasted over an open fire and eaten with a special sauce. Sure, we tried them at restaurants, but it's just not the same as we now know. What's more, we were invited to a privately held one. A group of musicians had a bit of a windfall so they decided to throw a calçotada, and invited us. There was also a German/Ecuadorian woman who is in Catalunya for a few months studying a Catalan pianist/composer. We converged at a farmhouse belonging to the family of one of the members. It even had olive trees on it (which farmhouse out here doesn't??).

With a gorgeous day as a backdrop, we watched the team cut up and place the calçots on the fire to grill them. As there were many, it took a while. We set up a long table with a couple of benches and sat down to wait. Meanwhile, Francesc, who made the calçot sauce, started spooning it into individual cups. The primary ingredient in the sauce is roasted almonds, chopped down to a paste, with tomatoes, lots of olive oil, roasted garlic (raw garlic would be too strong) and other secret ingredients that vary by chef. Finally the time came to eat: the guys brought the calçots wrapped in newspaper packets. I kept waiting for everyone to sit down. Instead, they moved the benches out of the way! We were to stand as we ate. No fineries here.

How to eat a calçot:
1) peel the outer grilled skin off in one fell swoop
2) dip the calçot into the sauce
3) tip back your head and eat as much as you can bite off (some of them can be fibery)

I was amazed at how tender and great they tasted. We all just tore into them until they were all gone, and ended up with black hands. But if this wasn't enough, it was back to the grill to cook up lots of meat. I didn't really eat the ribs, but I pulled a piece of sausage for Isabel and tasted it myself to make sure it wasn't too spicy. I was surprised at how tasty and fresh it was (this coming from me!!!) Truth be told, I went back for many more pieces for myself.

We ended the meal with a dessert called the Gypsy's Arm — a yellow-sponge roulade filled with a deliciously fresh cream with hints of lemon, and topped that off with a variety of liquers, such as one made from chamomile, as well as coffee from a thermos. Then we had to rush back to catch the train as my mom was returning from Germany. Unfortunately, it was a packed train as a large school group was travelling together, and we had to stand or sit on the floor. But that didn't detract from how wonderful it was to be in the outdoors all day. As was mentioned during the meal, the Catalans spend a lot of time eating. I don't have any problem with that.

Francesc's sauce and Jordi showing how to dip the calçot in the sauce.


Mauricio's first calçot. Antonella's a pro after putting a few down.


The remains of the calçots and the black hands.


Isabel fell asleep right before the calçots hit the table, but I had to throw at least one pix in of her day on the farm. We have to get her out more often. At first, she kept running to me saying "Scared." I guess I would be too if the weeds came up to my shoulders!


See more pictures at www.flickr.com/photos/barceluna/sets/72157594582920042/