At the weekend we had a ‘calcotada’ in Sardas. A calcotada is a traditional event where calcots are grilled or barbequed.

Anna tucking in to a calcot

A calcot is a type of green onion (to me more of a cross between an onion and a leek). The white edible part is elongated by continually increasing the depth of soil around the shoot during autumn and winter – this practise is know as to ‘calcar’ in Catalan hence the name calcot.

They are delicious grilled over an open fire. It’s a traditional Catalan custom which was brought to this area by our friends George and Annie when they moved here about 30 years ago from the Catalan coast.

Calcots laid out ready to BBQ

The calcots are strung together on a wire which makes it easier to move them all onto the grill.

After cooking they are wrapped in newspaper and then you eat them by pinching the end and pulling the nice cooked centre out.

Annie made a traditional salvitxada sauce which is made with almonds, garlic, pine nuts, peppers, olive oil and lots of other ingredients that I can’t remember.

The weather was perfect in the Pyrenees over the weekend so we took a walk round Sardas which is a beautiful village.

Barn and church of Sardas

The old wash room in Sardas

Pan Catalan

We had a true Catalan meal starting with ‘pan Catalan’. This is toasted bread which you rub a clove of garlic onto followed by olive oil, a tomotoe and salt. It’s delicious especially when the bread is toasted on a BBQ.

George and Carlos turning the calcots

Every area in Spain seems to claim this dish as it’s own but we ate it first in Cataluyna and it will always be pan Catalan to us.

Many thanks to George and Annie for yet another great fiesta in Sardas.