Discovered in Valls in the 19th century, the calçot is a very tender, white and sweet onion that has the IGP "calçot de Valls" seal of approval.
February and March are the best time to eat them, although they can be eaten from the end of November until April.
They are traditionally eaten in "calçotades" and are a social and family communion dish.
We serve it sautéed in paella and accompany it with marinated cod and a sauce from San Sebastian.
Sautéed calçots with marinated cod and traditional basque sauce
