Inquiring blog-readers want to know what a calçotada is. (okay one reader, and it was probably my aunt, but whatever).

Calçots are a kind of scallion/green onion that are continually buried as they are growing so that there isn't any of that inedible green part. Instead the whole onion remains white and when cooked has a very creamy flavor. In Catalunya (the region Barcelona is in), it is typical to have big feasts during calçot season, which is winter to early spring. They grill the calçots so the casings get burnt and blackened. You eat them with your hands by scraping the burnt part off, dipping the calçot in romesco sauce (almonds, red peppers, garlic, olive oil), and lowering them into your mouth from high above. Generally, calçots are the appetizer and a traditional calçotada will be followed by plenty of grilled meats (lamb, locally made sausages, etc), vegetables, typical desserts like crema catalana, and plenty of wine and cava (spanish champagne).

All together, it makes for a highly enjoyable afternoon of messy eating and fun. Calçotadas are usually held in old Catalan country houses called masias. The first one we went to was in a plaza in the center of Barcelona. Then we went to one near Tarragona in a beautiful house with great outdoor spaces. The most recent was in a restaurant in the hills near Barcelona.

Hope that explains it! I'd highly recommend a Calçotada to anyone visiting Barcelona between December and March.

Here's me demonstrating the proper calçot eating technique at an urban calçotada (complete with Romesco sauce dripping down my chin)...