Catalonia Calçots is a traditional dish from the Catalonia region of Spain, typically eaten during the winter months. The dish is made using calçots, which are a type of long green onion that are similar to leeks. Calçots are grilled over an open flame until they are charred on the outside and tender on the inside, and then served with a romesco sauce.

Catalonia Calçots is not only a delicious dish, but it's also a social event in Catalonia. It's a popular tradition to gather with friends and family to enjoy a meal of grilled calçots and romesco sauce. The grilling process gives the calçots a unique smoky flavor that pairs perfectly with the nutty and slightly spicy romesco sauce.

When preparing the calçots, it's important to choose fresh and high-quality ingredients to get the best flavor. The romesco sauce can be made ahead of time and stored in the refrigerator for up to a week, making it a convenient addition to any meal.

As for the grilling process, it's recommended to use a charcoal grill or grill pan to get the best results. The calçots should be grilled over high heat until they are charred on the outside and tender on the inside. The steaming process after grilling allows the calçots to become even more tender and flavorful.

While eating the calçots, it's important to hold them by the green part and dip the white bulb into the romesco sauce. This helps to keep your hands clean and also allows for a more enjoyable eating experience.

In terms of nutrition, calçots are a healthy addition to any diet. They are low in calories and fat, and high in fiber, vitamins, and minerals. The romesco sauce adds some healthy fats from the olive oil and nuts, but should be consumed in moderation due to its high calorie content.

Overall, Catalonia Calçots is a must-try dish for anyone visiting Catalonia or looking to experience traditional Catalan cuisine. It's a perfect dish for a winter gathering or a cozy night in with loved ones.

Here is a step-by-step method for preparing Catalonia Calçots:

Ingredients:

1- 20-30 calçots

2- 1/2 cup almonds

3- 1/4 cup hazelnuts

4- 2 large ripe tomatoes

5- 2-3 garlic cloves

6- 1 slice of bread

7- 1/4 cup olive oil

8- 1 tablespoon red wine vinegar

9- Salt and pepper

Instructions:

1- Begin by preparing the romesco sauce. Toast the almonds and hazelnuts in a dry pan until they are lightly browned, then transfer them to a food processor or blender.

2- Add the tomatoes, garlic cloves, and slice of bread to the food processor or blender and blend until everything is well combined.

3- While the food processor or blender is running, slowly pour in the olive oil and red wine vinegar until the mixture becomes smooth and creamy.

4- Season the romesco sauce with salt and pepper to taste, and set it aside.

5- Heat up a charcoal grill or grill pan until it's very hot.

6- Trim off the roots of the calçots, leaving about 1 inch of the white bulb attached. Peel off the first layer of the calçot to remove any dirt.

7- Grill the calçots over the hot coals until the outer layer is charred and blackened. This usually takes around 10 minutes.

8- Once the calçots are cooked, wrap them in newspaper to keep them warm and let them steam for a few minutes.

9- To eat the calçots, remove the charred outer layer and dip the white bulb into the romesco sauce. Hold the calçot by the green part and dip it into the sauce, then lift it to your mouth and eat the white bulb.

Note:

Calçots are typically eaten outdoors, as the grilling process can produce a lot of smoke. It's also common to wear a bib or napkin around your neck to catch any drips or sauce.

Nutrition Facts:

Calçots are low in calories and fat, and high in fiber, vitamins, and minerals. They are a good source of vitamin C, potassium, and calcium. The romesco sauce adds some healthy fats from the olive oil and nuts, but should be consumed in moderation due to its high calorie content.