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Washington Post

Spring onion kebabs with romesco celebrate the season in Spanish style

Every year about now, my heart skips a beat the first time I spy those gorgeous spring onions in farmers markets and grocery stores. You know the ones, I hope? They look like scallions that have gotten as swole as a tech bro. And every year, I think to myself: Why am I not in Spain right now? Or, more accurately, why wasn't I in Spain a month or two ago? That's when restaurants in Catalonia host dinners celebrating calçots, their version of spring onions that are planted twice to bulk up their greens, too. At these calçotadas, the onions get charred on the grill by the hundreds, if not thousands, then wrapped in newspaper to steam and served to hungry diners who peel off the blackened exteriors and swipe the sweet, soft interiors through the classic Spanish romesco sauce. Wine is involved.