Calçots, in Catalan language, (Species: allium cepa) are a type of scallion or green onion. They’re milder and less bulbous than onions. The calçot from Valls, (Tarragona, Catalonia) is registered EU Protected Geographical Indication.
Calçots are cleaned ans cooked on barbecue then peeled with bare hands and dipped in romesco sauce before eaten.
At home I don’t barbecue them, as I live in a flat I oven cook them which requires to wash them and peel their first layer to get rid of dirt. Then they can be laid on an oven tray (see photo 2) and cooked. Hot, with Romesco sauce they’re delicious.
See sauces for Romesco sauce.