Eat it now: Calçots

The Guardian

By Nikki Duffy

Springtime in the province of Tarragona in northern Spain sees the harvest of the first calçots - delicious alliums somewhere between a fat spring onion and a small leek. In a festival known as the calçotada, these sweet vegetables are grilled until charred, then served with what has become one of my favourite sauces, romesco. A brick-orange, pulverised amalgamation of garlic, nuts, tomatoes and chillies, it's one of those things for which every local cook has a slightly different, passionately defended recipe - but all rely on one crucial ingredient, the ñora pepper.

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