The calçot is a member of the allium family (I think it's in the sub-genus allium fistulosum). It falls in the class of bunching onions, but is unique to Catalonia where it was developed in the 1800’s. It’s similar in some ways to spring onion, but the bulb end is elongated. <br /> <br />In this recipe, I substituted Mexican green onions, which have a large, round bulb, are inexpensive, and grill up nicely. You will need a wood charcoal fire (they don’t use briquets in Catalonia). You NYC apartment dwellers can have a dispensation and use a ridged grill pan, but maybe try the real thing on one of your weekends in the Hamptons. The romesco is my standard recipe. Consider this as a side for grilled meat or fish, or just use some toast points.

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