Calçots with Allioli and Charred Sourdough
Drogo
3-4 People
15 minutes
25 minutes
Discover the authentic flavours of Catalonia with calçots with allioli, a traditional dish celebrating the smoky sweetness of grilled calçots. Calcots are mild, sweet onions from Valls in Catalonia, traditionally cooked over an open fire until the outer layers are completely blackened. They are then wrapped in newspaper to gently finish cooking in their own steam, creating a tender, naturally sweet centre with a delicious smoky flavour.
Traditionally enjoyed at a calçotada, a winter food festival where freshly harvested calçots are shared with grilled meats, wine and good company, this dish is all about simple ingredients and communal dining. To enjoy, peel away the charred outer skin to reveal the soft, sweet onion inside, dip generously into creamy allioli and savour every bite. It may be a little messy, but that’s part of the fun.
Served with charred sourdough, this classic Catalan combination brings together smoky grilled vegetables, rich garlic flavours and rustic textures for a memorable sharing experience.
Ingredients
2kg calçots
2 egg yolks
- 4 cloves garlic, crushed
2 tablespoons lemon juice
- 100ml vegetable oil
100ml olive oil
- Sourdough bread, sliced
Directions
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Light the barbecue. When it is ready, char the calçots all over until blackened - around 8 minutes. Wrap in newspaper in bundles of 4-5 and leave to steam for 15 minutes.
Make the allioli by combining the egg yolks and garlic in the bowl of a stand mixer (alternatively, you can whisk by hand or use another electric whisk). Begin adding the oil a drop at a time, waiting for each to be emulsified before adding the next. As the mayonnaise starts to thicken, start adding the oil in a steady stream until it is all used up.
Whisk in the lemon juice and some salt.
Char the sourdough on the barbecue and serve with the calçots and allioli.
