Calçots are a variety of spring onion that have been forced to shoot like a young leek and are harvested in the spring. They originated in Spain, where people celebrate the harvest with a calçotada; the calçots are charred extensively over a hot fire of vine shoots, before being wrapped in newspaper and allowed to gently steam.
My first experience of this was at Mugaritz when, due to my friend working there at the time, I was invited to join their staff celebrations. Warm parcels of newspapers flanked the long tables and we were invited to uncover the humble vegetables, magically transformed by fire. Peeling back the charred exterior with our fingers uncovered a sweet and smoky interior, which we savoured with a rich romesco sauce and a barrel of the local apple cider.