Bill Cal̤ots Recipe РHow to Make A Board

Calçotada is a gastronomic party that is celebrated in the community of Catalonia at the end of winter in which Calçots are eaten, a variety of very long onion. There are many ways to cook them but if you want to make barbecue calçots and you don know how you don miss this grilled balçot recipe that shares with you recipes. And how do the calçots eat? Well, the typical thing is to eat grilled calçots with your hands but there are two ways to do it: with gloves and do not get anything dirty; or without gloves with which you will have to wash after eating yes or yes. Both options are valid so choose the one you like and prepare a real Catalan calçotada with yours and these barbecue calçots.brbr

Ingredients to make grilled cal̤ots РHow to make a heat:

1. The first step to make these grilled calçots is to unleash the bunches and a little green leaves so that they are not so long and we can take them better when we eat them. To cook the baked calçots at home they are usually removed from the first layer, the peduncle is cut and wash but here it is not necessary because the fire will burn everything and when they peel them they will be clean.

2. Next, we put the calçots next to each other on the grill (which is one of those that is double and can be closed) so that the white part of the onion is in the center and the green tips for outside. We close the grill and so we can turn the grilled calçots perfectly well.

Trick: You have to place as many calçots as they think on the grill considering that several batches will have to be made.

3. With the fire previously done in the barbecue, place the calçots on top and make them to the flame. To make the barbecue calçots well there must be good flames and not embers or embers, if not, they will not be the same.

4. at 5-7 minutes or so you have to turn the grilled calçots checking that they are well burned so that they are also doing on the other side.

Trick: It is not convenient to give the calçots many turns so that they do not get out of the grill.

5. After approximately 15 minutes, the grilled calçots will look similar to that of the image. When we see that internal juices begin to drip, it means that they will be well made, since barbecue flames swell the calçots and when they are well made they get cracks and begin to drip.

Trick: You have to look at the medium and large calçots to see if they goate, because the little ones burn directly on the outside even if they are well inside.

6. At this point, we take out the slope calçots, open the grill and with great care not to burn them we take them through the green part and place them on a newspaper paper. We roll the calçots with the paper.

7. We let them stand for half an hour so that they have just done with the residual heat that detaches on top of each other as we have made. Meanwhile, the rest of Calçots bundles are made and are eating in batches while cooked in the barbecue.

Trick: You can also put the calçots wrapped with the newspaper papers in tiles or bricks, so that the heat will endure much better.

8. Once the grilled calçots is ready, we just have to develop them, grab them with one hand above and another below and pull down to peel them, that come out clean and accompany them with the delicious sauce for calçots, also known as salvitxada , or failing to romesco sauce. Bon Appetite!