Surely the last "calçotada" of the season. The "Calçot" is a type of scallion. The "Calçots" are milder and less bulbous than onions and have a length of between 15 and 25 cm (white part) and a diameter of 1.7 to 2.5 cm at the root. 

we need flame so, in this case,  we cut dried oak branches.

Calçots are grilled until charred, wrapped in newspaper to steam, then consumed by peeling off the charred skin and dipping the white portion in romesco sauce. 

For desserts we bake a cake of chocolate and apricot jam. Easy and delicious.