Walls in Spain: Calcotadas!

Yesterday, a very diverse group from HP enjoyed a traditional Catalana meal together, the Calcotada. We have been hearing about calcots and calcotadas constantly this winter, and I was curious what all of the fuss was about. Yesterday, the truth was revealed to me! It is a spectacular celebration centering around interesting foods, promoting community and appreciation of the Catalan culture!

Our host for the event was a friend of mine from work, Marti. He is a Catalan who takes his traditions seriously. He and I started at HP on the same day (along with three other HP newcomers who joined the festivities yesterday) so I had the chance to get to know him and about his family right off the bat. I know I can always go to him to explain anything and everything Catalan so I was thrilled when he included me (and Bucky!) in the Calcotada he and his fiancee were coordinating!

He invited our whole team from work and the world was definitely represented. There were people from Catalan, Spain, France, Germany, the Netherlands, Thailand, Greece, Japan, Poland all there to celebrate. Bucky and I represented the USA. We all donated money for the event and Marti and his fiancee did the rest.

They live in an idyllic setting in the mountains more than an hour outside of Barcelona. The trek there was an adventure and we talked a lot about that fact that Marti does the drive twice a day to and from work! The last 15 minutes or so of the drive is a windy, dirt road which felt like a rollercoaster to this passenger as we sought out his home.

We were certainly not disappointed when we arrived. There are a few stone and wood buildings on the property, one acting as a dining hall with view that you would see at a hotel or retreat getaway. The weather cooperated with sun and a temperature of about 70 degrees.

A calcot is like a thick green onion and it is roasted, en masse, over an open flame. They grill one side first in what appears to be a calcot-container used for the Calcotada and then flip the whole thing over to cook the other side. The calcot basically becomes black on the outside. The cooked calcots are then wrapped in newspaper (about 15 per package) for serving.

While the calcots are cooking, so is the meat. Apparently, you can't have a Calcotada without lots and lots of meat. There was fresh lamb and lots of hand-made Botifarra, a traditional Catalan sausage. They also prepared pesols negres which are black peas and a typical dish of the area. Along with bread from a local baker, beer and some wine, the meal was ready!

I quickly learned that a Calcotada is not a particularly clean affair. You get dirty eating the grilled calcots! You have to peel the outer black layer off of the onion like vegetable, drag it through the special "salsa de calcots", tip your head back and consume! Everyone had their napkins tucked in their shirts and fingers black with charcoal! The packages of cooked calcots kept coming as everyone continued to eat them with enthusiasm. They are much less pungent than onions and have a smoky taste. The sauce, I learned, is made with tomatoes, garlic, olive oil, vinegar, salt and roasted almonds! It was rich and unique.

The meat came next and the meat eaters devoured it! I enjoyed the black peas and yummy bread. And wine, of course. Marti's fiancee, Sara, made Guinness cake, brownies and carrot cake for dessert and they were all delicious!

The Calcotada was definitely a meal and an experience to remember! I feel honored to have been included and been able to share such a great tradition with such wonderful people!