You simply can’t find calcots outside of Spain it would seem. A shame as their brief yearly appearance, after a complicated year-and-a-half growing period, is as seasonally exciting as the initial showing of English asparagus is in the UK.
They are a sorta cross between a spring onion and a leek; only unique. As with asparagus Calcots, are best cooked simply as the recipes in the Catalan Cuisine book demonstrate.
While Calcots might not be available in the UK but substitute of miniature leeks is a fine and suitable alternative. So whether you are using mini-leeks, spring onions or calcots here is a recipe Deep Fried Calcots
This is the second in a series of five tapas dishes and is recommended to accompany a glass or two of Freixenet Cava.
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