Breaking out the grill is a great way to celebrate the arrival of warmer weather. Inviting friends and family over makes it even more festive.
Still vivid in my mind is decade-old footage of a Catalonian calҫotada, an annual onion festival in which communities celebrate by coming together and eating plates full of grilled calҫots, a spring onion variety.
The onions are first charred on large open grills, then steamed in newspaper wraps. What emerges once the charred outer layers are removed is a tender onion heart that, dipped in romesco sauce, is a blissful combination of warmth, sweetness, richness, and spice.
This is one messy affair, so invite your gamest of friends and don’t forget the napkins.
Servings: 4, as an appetizer (with lots of romesco sauce to spare)
Prep time: 40 minutes