This simple dish is a homage to the Calcot festivals which go on in Catalonia during January. Huge BBQs are built in the streets and bunches of onions are grilled over the open flames. Fun and inspiring to attend and the flavour is to be savoured. The onions are served on roof tiles or wrapped in news paper with Catalonia sauce and smashed almonds. The smell and aroma which drifts round the streets is amazing.
READY IN
20 minutes
20 minutes
PREP TIME
10 minutes
10 minutes
COOKING TIME
10 minutes
10 minutes
SERVES
2 Servings
2 Servings
Print Recipe
- INGREDIENTS TO GET READY
- 2x Bunches Very Large Spring Onions Red /White or both
- 150g Catalonian Sauce
- Salt /Pepper
- 2x Dessertspoon Garlic infused Olive Oil
- PUT IT TOGETHER
- 1. Remove the outer leaf of the spring onions if damaged. Bring a pan of salted water to a rapid boil and blanch the onions for 1 minute, remove from heat and refresh in iced water. Once cold drain and dry on kitchen paper
- 2. Place the onions onto a tray and drizzle with the garlic oil season well with salt and black pepper.Place the onions onto your BBQ or Grill plate and cook until charred and wilted. Serve with lashings of Catalonian sauce and a sprinkle of Chilli Salt Flakes
Other Notes: Checkout for more recipes here https://www.spanishpassionfoods.co.uk/recipe/
Recipe Cuisine: Mediterranean