CALÇOTADA

This past weekend, we spent Sunday lunch indulging in a winter Catalan tradition: the calçotada (calçot being spring onion, -ada being feast). Calçots are roasted over an open fire and then served, lobster-style, with a bib and gloves and plenty of wet-naps. The eater peels away the charred outside of the calçot and dips the soft white inside into romesco sauce, before turning his face skyward and dangling the whole mess into his mouth. The calçots are followed by a family-style platter of beans and lamb and sausage, which is all washed down with fruit and nuts and porrón full of dessert wine.

Restaurant Vinyanova

Set at the base of Montserrat, about 40 minutes outside of Barcelona

Calçot cooking

Calçot cooking

Calçot eating

Porrón

They plunk a porrón down on every table with dessert. I tried it once and gave myself a burning eyeful of white wine; decided beverages are better delivered via stemware.