Calçots are related to onions – they look cross between a spring onion and a leek and best described as an overgrown spring onion. We saw that Barrica had them on the menu as a special and so came back later for dinner.
The calçots come blackened, having been grilled over a BBQ and then you peel off the black outer layer and dip them in a romanesco sauce. And these ones at Barrica were delicious!
We also had some slow cooked pork cheeks in PX, a coca with goats cheese, sobrassada and mushrooms, duck egg with morcilla and more mushrooms, orange stuffed olives, padron peppers and a glass each of sherry.
All dishes were very satisfying, and it was a good reminder to us to use our local restaurants more – especially given how many are shutting down in today’s tough economic climate for restauranteurs.