Calçotada: a Typical Catalan Tradition
- Guillermo
- Apr 17, 2016
- 4 min read
Updated: Jan 27
Have you ever heard of this typical Catalan tradition called Calçotada that consists of eating giant burnt onions with a sauce?
Not long ago, I also had no idea of this tradition, even though I had been living almost 4 years in Barcelona.
In this article I will tell you why a calcotada is a must do local experience for a winter visit in Catalonia! It is a fun, messy and delicious part of Catalan culture, and one of my favorite Barcelona food experiences!
My First Calçotada
One day, Cristina offered to take me to a typical calçotada near Barcelona at her godfather’s house in the countryside, not far from the city. I really did not know what to expect with the few explanations that I had had from her, but generally, I’m pretty adventurous (not planning much when travelling or doing slow travel is definitely being adventurous). So I just agreed and off we went.
To my surprise, after driving a short 15 minutes, we were already outside Barcelona. The house was in a really quiet area, that seemed lost in the middle of the forest, far away from the noise of the city.
Book your own private Barcelona calçotada experience with us, where you visit a local farm outside the city, harvest your own calçots and cook them over an open flame - just like the locals!
1. Preparing the Calçots
After being greeted by Cristina's family, we started to prepare the calçots, which are a kind of thin and long onion that look very much like thin leeks. While we were putting them on some grills, Cristina’s godfather started a wood fire in his garden’s fireplace.
2. Cooking the calçots and the meat
As the fire became more intense, we put the calçots on top of it, and let them cook (or maybe we should say burn!) for a few minutes. Once the outside was carbonated, they started to release some juice. That’s when you know it is done!
So after taking them off the grill, we wrapped them in some old newspaper. Then we started the second round of calçots grilling. Wrapping the calçots inside newspaper allows them to rest while they are still hot, so they cook through and end the cooking process slowly.
Between each round of calçots, Cristina’s godfather threw in some more wood so that the fire kept burning intensely.
After all the calçots were made, the fire was stopped, and then we started to cook the meat (a lot of it!) on the embers. There was lamb, botifarra, chorizo and morcilla. All of it is typically Spanish and a must for a Catalan calçotada!
3. Eating the calçots!
And then (finally!), we were called in to eat! My first calçotada! All of this cooking had made me really hungry… Plus, let’s not forget we are in Spain, so it was already at least 3 in the afternoon!
Even though cooking the calçots was good fun, this was nothing compared to eating them…
To be an expert at this Catalan tradition, you must get the help of locals to give you some tips on how to eat it!
There is a strange technique to eating calçots where you slide away the burnt part with 2 fingers, then plunge the calçot into the “salsa de calçots” (also called “salvitxada”), pretty similar to “romesco” sauce. Then you need to bring this thing back to your mouth, and the only way to do so is by raising it 20 cms over your head!
Another fun fact is that the calçots are traditionally served on top of old tiles!
After eating at least 2 dozen calçots each, you find your hands are pretty dirty!
But when they told us the nutritional facts about the calçots, I couldn’t believe it! Calçots have diuretic, tonifying, digestive and aphrodisiac properties!
So what are you waiting for to try this typical Catalan tradition? The calçotada happens each year, generally in February and March, but as it has become very popular in Catalonia, you can also find some throughout the winter months from January, February, March and into April, which is calçot season.
Join a Calçotada Near Barcelona
New for 2026, we have introduced a special private Barcelona calçotada experience where you visit a local farm outside the city, harvest your own calçots and cook them over an open flame - just like the locals! You will also enjoy a barbecue with the farmer's homemade botifarra sausages and local organic wine to accompany the meal in true Catalan calçotada style.
As calçots are seasonal, this unique experience is only available in February, March and early April. Do not miss this experience if you’re coming to Barcelona at this time of year!!!
Also, if you'd prefer a cooking class option, during the winter we often use calçots as an ingredient in our Private Farm-to-Table Cooking Class Day Trip from Barcelona.
At Barcelona Slow Travel, we have designed authentic and sustainable experiences for travellers who want to immerse themselves in the local culture. All of our food and drink experiences are verified by locals, follow sustainable guidelines and represent slow travel in every way, check them out here. And don’t hesitate to contact us to find out more about the top things to do in Barcelona.
Pictures credit: Guillaume Jaques & Cristina Gil for Barcelona Slow Travel