Entertain Like a Chef: Spanish Edition
Grilled Calcots
Calcots are a type of Catalonian green onion that are harvested and then reburied under soil so they keep growing. Grilled over a hot fire until they’re absolutely charred on the outside, their pungent interior mellows and becomes almost creamy. Do as the Catalonians do when eating them: pull off the burnt exterior layer (it should slide off in one go) then dip the bulb in salbitxada sauce and lower the whole thing into your mouth. It’s going to be messy, yes, but it’s worth it. Calcots are becoming more widely available, if not exactly common. If you can’t find them simply use the biggest green onions you can find.
Ingredients
2 bunches calcots or 3 bunches of thick green onions
Method
1. Prepare a charcoal grill
2. Cut the roots and the last inch of the green tails off the calcots and arrange them over the grill. Cook, turning occasionally until charred on all sides. Serve with salbitxada for dipping.
